Staci Ojeda Recipe

5 or 6 can Chicken Tortilla Soup

By Staci Ojeda txstayathomemom

Recipe Rating:

Staci's Story

I say 5 or 6 can because you can use canned chicken (which would make it a 6 can meal, but "real" chicken is so much better!)


1 can(s)
(15 ounce) whole kernel corn, drained
2 can(s)
(14.5 ounce) cans chicken broth
1 can(s)
(10 ounce) can chunk chicken (or use leftover chicken or boil and shred chicken breasts)
1 can(s)
(15 ounce) black beans
1 can(s)
diced tomatoes with green chili peppers, drained (i use rotel and do not drain)

Directions Step-By-Step

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
This can be done in a slow cooker as well, but it's almost not necessary when it can be complete from start to finish in less than 30 minutes (unless you're like me and prefer to NOT use the canned chicken).
We serve ours with a dollop of sour cream, shredded Mexican cheese and tortilla chips.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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Apr 15, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
Nov 3, 2011 - Staci Ojeda shared this recipe with discussion groups: Daughters of the KING Southern Cooks Unite