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7-Can Chicken Tortilla Soup

  • 1 15-oz can white kidney beans (drained and rinsed)
  • 1 15-oz can pinto beans (drained and rinsed)
  • 1 14.5-oz can diced tomatoes (drained)
  • 1 15-oz can sweet corn (drained)
  • 1 12.5-oz can chicken breast (drained)
  • 1 10-oz can green enchilada sauce
  • 1 14-oz can low sodium chicken broth
  • 1 1-oz packet taco seasoning
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1/4 cup chopped cilantro
  • 2 cups tortilla chips
  1. Once canned goods have been drained (and rinsed in the case of the beans) combine all ingredients into a large stock pot set on medium-high.
  2. Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Serve with individual portions topped with a dollop of sour cream, some shredded cheese, some chopped cilantro, and a few tortilla chips.

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