Easy Six Can Chicken Tortilla Soup
Easy Six Can Chicken Tortilla Soup
Introduction
Discover the magic of a flavorful, fuss-free meal with this incredibly easy Six Can Chicken Tortilla Soup recipe. Perfect for those busy weeknights or whenever you crave a comforting, hearty bowl without the culinary fuss, this recipe delivers on taste and simplicity. Made almost entirely from pantry staples, it’s a vibrant, satisfying dish that brings warmth to any table. Get ready to enjoy a delicious tortilla soup that practically makes itself!
Ingredients
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can mild red enchilada sauce
- 1 (10-ounce) can diced chicken breast, drained and shredded, or 12.5-ounce can cooked chicken breast, shredded
- 1 (32-ounce) carton chicken broth (approximately 4 cups)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Optional Toppings: Crushed tortilla chips or strips, shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, lime wedges.
Instructions
- Step 1: Combine Ingredients. In a large pot or Dutch oven, combine the undrained diced tomatoes, rinsed and drained black beans, drained corn, enchilada sauce, shredded canned chicken, and chicken broth.
- Step 2: Season the Soup. Stir in the chili powder, ground cumin, garlic powder, and onion powder. Season generously with salt and freshly ground black pepper.
- Step 3: Simmer to Perfection. Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld beautifully. For an even richer flavor, you can let it simmer longer.
- Step 4: Serve and Enjoy. Ladle the hot soup into bowls. Garnish with your favorite toppings such as crushed tortilla chips, shredded cheese, a dollop of sour cream, fresh cilantro, or diced avocado. Serve immediately with a lime wedge for a burst of citrus.
Pro Tips & Notes
- Spice It Up: If you prefer a spicier soup, add a pinch of cayenne pepper, a dash of hot sauce, or a small can of diced green chilies (drained) along with the other ingredients.
- Rotisserie Chicken Shortcut: Instead of canned chicken, feel free to use shredded meat from a store-bought rotisserie chicken for an even fresher flavor and texture.
- Boost the Veggies: While this is a "six-can" recipe, feel free to add fresh ingredients like diced bell peppers, onions, or zucchini if you have them on hand. Sauté them briefly before adding the canned ingredients for extra flavor.
- Storage: Leftover soup stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
- Make it Creamy: For a creamier soup, stir in about 1/4 cup of heavy cream or half-and-half during the last 5 minutes of simmering.
Nutrition Facts (per serving)
- Calories: 280
- Protein: 25g
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 7g
- Sodium: 850mg
Frequently Asked Questions
- Q: Can I make this soup in a slow cooker? A: Absolutely! Combine all ingredients in your slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until heated through and flavors have blended.
- Q: Can I use fresh chicken instead of canned? A: Yes, you can. Cook 1-1.5 pounds of boneless, skinless chicken breast or thighs, then shred it before adding it to the soup. You may want to sauté the chicken with some onion and garlic for extra flavor before adding the other ingredients.
- Q: Is this soup gluten-free? A: Most canned ingredients are gluten-free, but always check the labels of your chicken broth and enchilada sauce to ensure they do not contain hidden gluten-containing ingredients.
- Q: How can I make this vegetarian? A: Omit the chicken and use vegetable broth instead of chicken broth. You can add an extra can of beans (like pinto beans) or a can of diced potatoes to make it more filling.