8 Can Chicken Tortilla Soup
A hearty, flavorful soup made from simple pantry staples. Just open eight cans, simmer, and enjoy a warm, comforting meal in minutes.
Servings: 4 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
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 24mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg
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