Ingredients for 6 Can Chicken Tortilla Soup
- 1 (15 ounce) can whole kernel corn, undrained
- 1 (14 ounce) can chicken broth
- 1 (12 ounce) can chunk chicken, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can Rotel tomatoes, undrained
- Refried Beans
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can enchilada sauce
- 1 (1 1/4 ounce) package taco seasoning mix
- 1/4 cup chopped fresh cilantro (optional)
- 1 cup crushed tortilla chips (optional)
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How to Make 6 Can Chicken Tortilla Soup
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper; cook until softened, about 5 minutes.
- Stir in garlic and chili powder; cook for 1 minute more.
- Add diced tomatoes, corn, black beans, chicken broth, and chicken. Bring to a simmer.
- Reduce heat and simmer for 5-7 minutes, or until heated through.
- Stir in lime juice and cumin.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with your favorite toppings, such as avocado, sour cream, shredded cheese, and tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
13g
Fat
19g
Carbs
19g
