8 Can Chicken Tortilla Soup

3 from 1 vote

A hearty, flavorful soup made from simple pantry staples. Just open eight cans, simmer, and enjoy a warm, comforting meal in minutes.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Keyword: 8 can chicken tortilla soup recipe, easy chicken tortilla soup, easy tortilla soup

Servings: Servings

Ingredients

2 (12.5-ounce) cans chicken breast drained
1 (10-ounce) can red enchilada sauce
1 (10-ounce) Rotel tomatoes and green chilies undrained
1 (15-ounce) can black beans drained and rinsed
1 (15-ounce) can whole kernel corn drained
2 (14.5-ounce) cans chicken broth
1 juiced lime
2 teaspoons cumin
2 teaspoons chili powder
salt and pepper to taste
tortilla strips for serving

Instructions

In a large pot, over medium-high heat, add 2 (12.5-ounce) cans chicken breast, 1 (10-ounce) can red enchilada sauce, 1 (10-ounce) Rotel tomatoes and green chilies, 1 (15-ounce) can black beans, 1 (15-ounce) can whole kernel corn, and 2 (14.5-ounce) cans chicken broth.
Stir in 1 juiced lime, 2 teaspoons cumin, 2 teaspoons chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
Garnish with tortilla strips and desired toppings!

Notes

Storage & Reheating Instructions

In the Refrigerator: Once cooled, store your leftover soup in an airtight container in the fridge for up to 5 days.
To Reheat: Reheat leftovers over the stove or in the microwave until warmed through.

Nutrition

QR code

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