EASY CHICKEN TORTILLA SOUP
This easy chicken tortilla soup is our “go to” soup for any outside event, such as tailgating or camping. It’s so easy because it is only 6 cans all thrown in a big pot together. You can do this on the stove top, over a camp fire, or in a crock pot. I know some people would always rather have homemade food, but this recipe is perfect for those occasions where you need a super easy way to prepare something. You might also like our recipe for black-eyed pea cabbage soup.
Chicken Tortilla Soup Simple Ingredients:
Can of Black Beans
Diced Tomatoes
Green Chilies
Chicken Broth
Can of corn
Can of White Premium Chunk Chicken Breast, drained
Tortilla Chips
Shredded cheese
Sour Cream
I always rinse my beans and my corn when preparing this soup as it does help lower the sodium content. You don’t have to rinse them if you don’t want to. I also garnish with a little dried or fresh cilantro, which is absolutely optional. You could easily top this with avocado as well.
I always put my chips in the bottom of the bowl and then add the soup on top. For this photo, I put crushed chips on top so that they would show up. Either way.. just add the chips; it makes all the difference!
Of course, you can use any cooked chicken in this recipe. You certainly don’t have to use canned chicken.
“This is the best and works perfectly if you need a “go to” in a camping or minimally equipped kitchen setting. My husband liked it and so did I!” – Nancy
“We had a busy weekend so I threw this in the crockpot and was shocked at how good it was! Seriously delicious! I love all your recipes.” – Candace
Full printable recipe in recipe card below.
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Easy Chicken Tortilla Soup
Ingredients
- 1 15.25 ounce can of Black Beans, drained
- 1 14.5 ounce can of Diced Tomatoes
- 1 4 ounce can of Green Chilies
- 1 14.5 ounce can of Chicken Broth
- 1 15.25 ounce of Corn, drained
- 1 9.75 ounce can of White Premium Chunk Chicken Breast, drained
- 1 bag of Tortilla Chips
- Shredded cheese
- Sour Cream
Instructions
- Put all canned ingredients in crock pot and turn on desired temp. If you plan to eat this much later, just put on low and leave it. If you are in a hurry turn on high. You’re only wanting to heat everything up.
- If making on the stove top, bring to boil and then turn down for about 20 minutes and it should be ready to serve. Toss some chips in the bottom of a bowl, cover with soup, top with cheese and sour cream.
Notes
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Lots of comments about how good this is, but I don’t see any spices mentioned at all to give it flavor except for the green chilies. If I were to make this, I’d probably add some chili powder, a bit of cumin, maybe even a dash of cayenne pepper. And I’d leave out the chilies — I just don’t care for them.
So what gives this flavor in the absence of any seasonings?? Puzzles me…….
Have you tried the recipe? Maybe try it and then decide what it needs. I have never served it and someone ask where the spices are, its a great combination of ingredients, when you make it the way it’s written. Of course if you change it and leave things out that will change the taste of the soup.
Do we drain everything or just the beans and corn?
Just the beans and corn.
I sometimes use pinto beans instead of black beans. VERY GOOD!
Can fresh uncooked chicken breast be used in place of canned chicken? If so, does it have to be seared before adding to crockpot?
Yes, you can and no it doesn’t need to be seared. Thanks!
This one of our favorite winter recipes – we use Great Northern beans as husband dislikes black/red beans. I also add shredded cabbage, which gives real body to the soup – only about a 1/4 of the head. We have eaten with chips on the bottom, with rice as a base or a slice of hot cornbread as the base – all are great! As there are only the two of us, the recipe makes quite a lot but we eat until it is gone!!! We refrigerate the leftovers in ball jars – one jar per serving for 2.
Can I freeze leftovers and for how long?
We have never frozen it and but see no reason why you couldnt. No clue on how long it will last.
It freezes wonderfully. I usually make a double batch and freeze part for quick dinner on a cold Minnesota day.
This is the best and works perfectly if you need a “go to” in a camping or minimally equipped kitchen setting. My husband liked it and so did I!
The Chicken Tortilla Soup and the Chicken Tortilla Chip Casserole are outstanding!
We had a busy weekend so I threw this in the crockpot and was shocked at how good it was! Seriously delicious! I love all your recipes.
love your recipes
Thank you Dixie!!