Recipe by Julie Anna
"Awesome, must try food."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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®)
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.
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!
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.
Used a rotisserie chicken and added cumin, chili powder, garlic powder, and a little tapatio. We ate the leftovers the next day and it was even better!!
Decent, quick and super easy. Except, for the canned chicken. Use real chicken or skip the chicken all together. The canned chicken doesn't doesn't have good flavor or consistency in this soup.
* 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
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This one-pot Mexican classic is easy and packed with flavor.
See how to make a quick, 5-star chicken soup that’s filling and delicious.
You won't believe how tasty this easy soup is. Serve with chips.