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Six Can Chicken Tortilla Soup

This easy chicken tortilla soup is a delicious, zesty soup recipe with only 6 canned ingredients—it's so satisfying, no one will guess it’s not from scratch! Serve topped with tortilla chips and shredded Cheddar cheese.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people

Equipment

  • 1 Large Saucepan or Stockpot
  • 1 Can Opener
  • 1 Stirring Spoon
  • 1 Ladle
  • 6 Serving bowls Adjust amount based on servings

Ingredients
  

Main

  • 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, drained
  • crushed tortilla chips for serving (Optional)
  • shredded Cheddar cheese for serving (Optional)

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chiles into a large saucepan or stockpot over medium heat. Dotdash Meredith Food Studios
  • Simmer, stirring occasionally, until chicken is heated through, about 15 minutes. Dotdash Meredith Food Studios
  • Serve hot, topped with tortilla chips and shredded cheese. Dotdash Meredith Food Studios

Notes

To elevate this simple soup, consider rinsing the black beans thoroughly to reduce excess sodium and improve flavor. While the recipe uses canned chicken, adding a pinch of cumin or chili powder during simmering will deepen the soup's 'zesty' profile significantly. For a more robust texture, mash a small portion of the black beans against the side of the pot as it simmers. Presentation is key; alongside the suggested tortilla chips and Cheddar, a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a lime wedge will brighten the dish and offer contrasting flavors.