It doesn’t get any easier than this 8 Can Chicken Tortilla Soup! Dinner is ready in minutes! Just open, unload, heat upand have fun bold and delicious flavor in an instant!
8 cans, infinite reasons to love it
- Great meal prep! This soup keeps very well and is even better the next day! It’s great for meal prep, making a big batch and enjoying it all week long.
- Perfect for busy nights:Quick enough for a last minute meal but satisfying enough to make you feel at home.
- Customizable and fun:Add your favorite toppings! Add chopped tortilla chips, cheese, avocado or a squeeze of lime to customize each bowl.
8 Cans Chicken Tortilla Soup Ingredients
- Canned chicken: If you use pre-cooked canned chicken breast, it’s a one-pot meal. But you can make your own chicken or chop rotisserie chicken if you prefer.
- Wheel: Choose your heat level by choosing Rotel delicate, medium or hot.
- Red Enchilada Sauce: If you prefer, replace it with green enchilada sauce!
How to Make Chicken Tortilla Soup in 8 Cans
If you forgot about dinner, don’t worry, grab the ingredients from the pantry and let’s get started! And if you liked it, next time you have to try my Chicken Taco Soup in 8 Cans!
- Combine: In a large pot, over medium heat, add the canned chicken breast, red enchilada sauce, Rotel tomatoes and green chiles, black beans, corn and chicken broth.
- Simmer: Stir in the lime juice, cumin, chili powder, salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. Top 8 cans of chicken tortilla soup with tortilla strips and desired toppings!
Alyssa’s expert advice
Decorating ideas: Try diced avocado, a squeeze of lime, shredded cheese, a dollop of sour cream and a sprinkling of cilantro for the perfect finishing touch.
Press
8 Can Chicken Tortilla Soup
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Ingredients
- 2 (12.5 ounces) chicken breast in a can drained
- 1 (10 ounces) can red enchilada sauce
- 1 (10 ounces) Rotel tomatoes and green chillies not drained
- 1 (15 ounces) can black beans drained and rinsed
- 1 (15 ounces) can whole grain corn drained
- 2 (14.5 ounces) canned chicken broth
- 1 squeezed lime
- 2 teaspoons cumin
- 2 teaspoons chilli powder
- salt and pepper taste
- tortilla strips to serve
Instructions
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In a large pot, over medium-high heat, add 2 cans chicken breast (12.5 ounces)., 1 can (10 ounces) red enchilada sauce, 1 (10 ounce) Rotel tomatoes and green chiles, 1 can (15 ounces) black beans, 1 can (15 ounces) whole cornAND 2 cans (14.5 ounces) chicken broth.
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Mix 1 lime, juiced, 2 teaspoons of cumin, 2 teaspoons chili powderAND salt and pepper taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
-
Garnish with tortilla strips and desired toppings!
Notes
- In the refrigerator: Once cooled, store leftover soup in an airtight container in the refrigerator for up to 5 days.
- To heat: Reheat leftovers on the stove or in the microwave until heated through.
Nutrition
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