Finding a meal that balances speed with a genuine depth of flavor is the ultimate goal for any busy kitchen. This recipe provides a solution that relies entirely on pantry staples, transforming a few cans into a vibrant, savory meal in under twenty minutes. The Six Can Chicken Tortilla Soup relies on the synergy of seasoned tomatoes, earthy beans, and sweet corn, creating a base that tastes remarkably developed despite the short simmer time. It is a reliable option for a quick lunch or a casual dinner, offering a warmth and heartiness that appeals to both adults and children alike.
Table of Contents
The Essential Pantry Components
To achieve the best results, having high-quality canned goods on hand makes a significant difference. Each component contributes a specific texture and flavor profile to the finished pot.
- Chicken Broth: Two cans (fourteen point five ounces each). This serves as the savory foundation of the soup.
- Whole Kernel Corn: One can (fifteen ounces), thoroughly drained to maintain the soup’s consistency.
- Black Beans: One can (fifteen ounces). Do not drain these if you prefer a thicker, darker broth, or rinse them for a cleaner, lighter appearance.
- Chunk Chicken: One can (ten ounces). This provides a lean, pre-cooked protein that breaks down into tender shreds.
- Diced Tomatoes with Green Chiles: One can (ten ounces). These provide the necessary acidity and a mild heat that defines the Southwestern profile.
- Canned Enchilada Sauce: One can (ten ounces), red or green. This adds a concentrated spice blend and silkiness to the liquid.
Culinary Instructions
- Combine the chicken broth and the undrained diced tomatoes with green chiles in a heavy-bottomed stockpot.
- Incorporate the canned chicken, using a fork to gently break up any large chunks before adding it to the liquid.
- Add the drained corn and the black beans into the mixture.
- Stir in the enchilada sauce to fully integrate the spices.
- Set the heat to medium and bring the liquid to a steady simmer.
- Maintain the simmer for fifteen minutes, stirring occasionally to prevent the beans from sticking to the bottom.
- Check the temperature to ensure the chicken is heated through completely.
- Ladle the hot soup into deep bowls and garnish as desired.
Mastering the Simmer: Step-by-Step Details
While the process is straightforward, paying attention to the sensory details ensures a professional result. When you first combine the ingredients, the broth will appear thin and the colors distinct. As the heat rises to a simmer, the tomatoes and green chiles release their juices, tinting the broth and infusing it with a zesty aroma.
Watch the surface of the liquid; you want a gentle bubble, not a violent boil. A rolling boil can toughen the canned chicken and cause the beans to burst, leading to a mushy texture. Instead, a steady simmer allows the starch from the corn and beans to slightly thicken the liquid. After about ten minutes, you will notice the aroma shifting from individual ingredients to a cohesive, spicy scent. This is the indicator that the flavors have married.
The chicken, being pre-cooked, mainly needs to absorb the surrounding seasonings. By breaking the chunks into smaller threads during the initial phase, you increase the surface area, allowing the broth to penetrate the meat more effectively. When the fifteen minutes are up, the soup should look vibrant with the yellow corn and black beans providing a beautiful visual contrast against the reddish-brown broth.
Pro Tips for the Best Results
- Rinse for Clarity: If you prefer a very clear, bright broth, rinse your black beans in a fine-mesh strainer under cold water until the water runs clear. This removes the excess starch and dark pigment.
- Acid Adjustment: If the soup feels like it is missing a “bright” note, stir in a teaspoon of lime juice or a splash of white vinegar just before serving.
- Temperature Control: Never rush the heating process on high heat. Medium heat ensures the beans stay intact while the flavors develop.
- Salt Management: Canned goods often contain significant sodium. Opt for low-sodium chicken broth so you can control the seasoning yourself at the end.
- Texture Boost: For a thicker consistency, take a half cup of the beans and mash them with a fork before adding them to the pot. This acts as a natural thickener.
- The Sizzle: If you have an extra two minutes, sauté a small diced onion in the pot with a teaspoon of oil before adding the cans to add a layer of fresh aromatic flavor.
Variations and Substitutions
- The Creamy Version: Stir in four ounces of softened cream cheese or a half cup of heavy cream during the last five minutes of simmering for a velvety, rich texture.
- The Veggie Powerhouse: Replace the canned chicken with an extra can of beans (pinto or kidney work well) and add a can of sliced carrots to make a hearty vegetarian alternative.
- Heat Variations: If you prefer a spicier kick, use “Hot” diced tomatoes with chiles or add a few dashes of your favorite vinegar-based hot sauce.
- Smoke Infusion: Add a half teaspoon of smoked paprika or one finely chopped chipotle pepper in adobo sauce to give the soup a deep, campfire-style smokiness.
Serving Suggestions
This soup is a canvas for toppings. The classic approach involves a heavy sprinkle of shredded sharp cheddar cheese and a handful of crushed white corn tortilla chips for crunch. For a more refreshing finish, add a dollop of cold sour cream and several slices of ripe avocado.
If you are serving this as a larger meal, it pairs exceptionally well with a side of warm cornbread or a simple green salad dressed with a lime vinaigrette. For those who enjoy extra texture, serving the soup over a scoop of steamed white or brown rice turns it into a very filling stew-like dish.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you can combine all ingredients in a slow cooker and set it to low for three to four hours. This is an excellent way to let the flavors meld even further without active supervision.
How long will leftovers keep in the refrigerator?
This soup stores beautifully in an airtight container for up to four days. In fact, many people find the flavor improves the next day as the spices continue to develop.
Is it possible to freeze this recipe?
Absolutely. Because there is no dairy in the base, this soup freezes very well. Let it cool completely before transferring to freezer-safe bags or containers; it will stay fresh for up to three months.
What can I use if I cannot find chunk canned chicken?
You can easily substitute a rotisserie chicken. Simply shred about two cups of the meat and add it to the pot in place of the canned version.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 214 kcal |
| Protein | 17 g |
| Carbs | 27 g |
| Fat | 5 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 1483 mg |
Nutrition Disclaimer
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintSimple Six Can Chicken Tortilla Soup
This Simple Six Can Chicken Tortilla Soup is the ultimate pantry-staple dinner. Using only six cans and twenty minutes, you can create a zesty, high-protein meal with a deep Southwestern flavor profile.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
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
1 (10 ounce) can red enchilada sauce
Crushed tortilla chips for serving
Shredded Cheddar cheese for serving
Instructions
1. Pour chicken broth and the undrained diced tomatoes with green chiles into a large stockpot.
2. Add the canned chunk chicken, breaking it apart with a fork into smaller shreds.
3. Stir in the drained corn and the black beans.
4. Pour in the red enchilada sauce and stir to integrate all ingredients.
5. Set heat to medium and bring the mixture to a steady simmer.
6. Simmer for 15 minutes, stirring occasionally to prevent sticking.
7. Check that the chicken is heated through and the flavors have melded.
8. Ladle into bowls and garnish with tortilla chips and cheese.
Notes
Rinse the black beans before adding if you prefer a clearer, lighter broth.
Add a squeeze of fresh lime juice just before serving to brighten the flavors.
To make it heartier, serve over a scoop of steamed white rice.
Nutrition
- Serving Size: 1.5 cups
- Calories: 214
- Sugar: 3g
- Sodium: 1483mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 32mg
