This easy chicken tortilla soup is a delicious, zesty soup recipe with only 6 canned ingredients! Serve topped with tortilla chips and shredded Cheddar cheese. Throw away the cans, and no one will know it is not from scratch!soup
Adding vegetables to soups can be an easy way to use up canned and frozen vegetables and incorporate more into your diet.”Literally, SIX freakin’ cans!! (It has been brought to my attention that there are only FIVE freakin’ cans. Ooops, sorry. Usually I don’t have a problem counting to five, but there you go. Enjoy the recipe anyway!)”
Table of Contents
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans
- 1 (10 ounce) can chunk chicken
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
- crushed tortilla chips (Optional)
- shredded Cheddar cheese (Optional)
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Directions
- Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chilies into a large saucepan or stockpot over medium heat. Simmer, stirring occasionally, until chicken is heated through, about 15 minutes.
- Serve hot, topped with tortilla chips and grated cheese.