Simple 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
Find it online: https://www.flavourrecipe.com/six-can-chicken-tortilla-soup/