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6 Can Chicken Tortilla Soup

Julie Anna

"Awesome, must try food."
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25 m servings 272 cals
Original recipe yields 6 servings


  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1573 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 38
  1. 52 Ratings

Most helpful positive review

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...

Most helpful critical review

I really liked it, but it was too spicy for my kids. It was borderline too spicy for me. My husband thought it was the right spice, but did not really care for it. Easy to make though.

Most helpful
Most positive
Least positive

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...

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...

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 c...

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 ...

We love, love, love this soup. It is so quick and easy to make. I double the recipe, triple the broth and add a can of green chili's. Garnish with tortilla chips, cilantro and shredded cheese...

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 a...

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!!

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 so...

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.