Description
8 Can Chicken Tortilla Soup is a hearty and comforting dish bursting with flavor and warmth. Perfect for busy weeknights or leisurely gatherings, this easy recipe combines tender chicken, vibrant vegetables, and zesty spices into a satisfying bowl of goodness. Each spoonful is a delightful experience, enhanced by crunchy tortilla chips and fresh cilantro. In just 30 minutes, you can create a comforting meal that brings family and friends together.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 2 tsp cumin
- 2 tsp chili powder
- Tortilla chips for topping
- Fresh cilantro (optional)
Instructions
- Cook chicken breasts in a large pot over medium heat until golden brown and fully cooked (about 10 minutes). Shred the chicken into bite-sized pieces.
- Add black beans, kidney beans, corn, diced tomatoes, and chicken broth to the pot. Stir to combine.
- Sprinkle in cumin and chili powder; mix gently to incorporate the spices.
- Simmer on low heat for about 20 minutes to meld flavors.
- Serve hot, topped with crispy tortilla chips and cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added depth of flavor, sauté onions before adding other ingredients. Feel free to swap canned beans for fresh or add avocado for extra creaminess. Adjust spice levels by incorporating jalapeños or hot sauce.