Recipe by julieanna
"Awesome, must try food."
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1 (15 ounce) can
black beans, drained
1 (14.5 ounce) can
1 (14 ounce) can
whole kernel corn
1 (12.5 fl oz) can
chicken chunks, drained
1 (10.75 ounce) can
cream of chicken soup
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
This soup is probably not meant to be the healthiest, best, "good-for-you" soup; it's meant to be quick, easy, filling, and tasty, and it definitely fulfills that in a big way. The good thing is that you can easily make changes that will up the "healthy" factor: use left-over cooked chicken, add frozen whole kernel corn instead of canned (both of which I may do next time), make your own cream of soup, and on and on. But for a cook who's been at work all day and needs a fast, one-dish meal for a hungry family, this is it!
Sorry...couldn't give it a five. Instead of using all canned goods (because of so much sodium). I went with frozen corn and bag of black beans. Also used real chicken breasts. Cooked the chicken in olive oil and added some seasonings. It takes longer to cook this route, but in the end it was worth it. Made a full to the brim pot, and it was gone before the Chiefs game started.
I found this recipe back in college and it was cost efficient and tastes great! however, I added some spices to the soup to give it more Mexican flare, I added dashes of red pepper, cumin, and chili powder, and serve it over tortillas with sour cream dollops. mmm!
This was fine and quick for a lunch type soup. I. Didnt have the canned chicken and dislike chili peppers in a can in any form. So, I left out the canned chicken and used canned diced tomatoes and added about 1/2 teaspoon of Penzeys taco seasoning. It was fine with toppings. Not as thick as pictured, but I didnt add the meat. Definitely not a low sodium soup, but fine when pinched for time.
I was amazed at the flavor of this soup. I used two cans of broth and omitted the condensed cream of chicken soup. To get the best flavor-bang, I used Rotel Tomatoes with Green Chiles, Cilantro and Lime. The third time I made this, I used Fiesta Corn, which contained red/green bell peppers. Great with tortilla chips or cornbread.
Super quick and super easy. I used vegetable broth and cooked/diced some chicken, but I love that you *could* just throw in canned chicken. Really liked the Rotel flavor. We don't mind if the soup base is dark, so I didn't bother to drain/rinse the black beans. Will try the addition of taco seasoning next time. Sodium wasn't a big issue as most of my canned ingredients were low-sodium ones.
Nothing fancy, nor the best, but this was a good quick, cheap and modifiable recipe. As others, I was afraid of all the sodium as a health nut. I boiled and shredded chicken, used frozen corn, extra low sodium broth instead of condensed soup, and low sodium cans for the tomatoes and black beans. I also just used a can of diced tomatoes plus a larger can of green chilies. Topped it all off with some tortilla chips and cheese.
Super easy to make and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
6 Can Chicken Tortilla Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 77
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