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!
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.
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!
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.
Always loved at social gatherings and potlucks. Great base recipe--- but make it your own. I add taco seasoning and seasoning for ranch dressing. I use homemade seasonings but I am sure store bought would work.
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.
Fabulous! So easy and ready in about 25 minutes. This soup already has everything you need for a complete meal but if you want to dress it up, serve with guacamole and tortilla chips or a salad. Or add garnishes like cheddar cheese and sour cream. Both my husband and my son loved this. Very good for something you can throw together so fast!
(I prepared it exactly as written in the recipe).
I've made this numerous times! Instead of can chicken. I use real shredded chicken. Other than that... It's delicious! Just crumble some tortilla strips on top ... Sour cream or cheese and your good to go! Perfect for those cold nights!!
* 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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