Six Can Chicken Tortilla Soup Recipe

Revised review: While I didn't follow this recipe exactly, it sparked some wonderful culinary inspiration for me. I've experimented with various versions multiple times, using whatever ingredients I had on hand. For instance, I've incorporated carrots, browned dark and white chicken breasts in butter, canned diced green chiles, green chile enchilada sauce, rice, green onions, yellow onion, canned corn, kidney beans, minced fresh garlic or garlic powder, and red chili powder, among other items. The possibilities are endless! Although it's a quick dish to prepare, the flavors truly shine when cooked slowly in a crockpot for about 6 hours. However, there was one occasion where I quickly whipped up a version with rice, chicken, green chiles, and canned corn to send with my husband when he visited his unwell mother. To my surprise, she couldn't stop praising it! She now proudly talks about my cooking to everyone thanks to this miraculous recipe. Don't stress if you don't have all the ingredients listed or if you want to add something extra - simply use what you have, and it's sure to be a hit with your loved ones!

This dish is perfect for emergencies or last-minute dinners. I have been making it for years and it's even better if you start by sautéing chicken breasts with good seasoning. After removing the chicken and letting it rest, add Rotel tomatoes, chiles, and broth to the same pot and use an immersion blender (my husband dislikes seeing tomatoes). Then, mix in corn and drained and rinsed beans, chop the chicken and add it back to the pot. Sprinkle in Tajin and white, black, or red pepper, and let it simmer on low heat. Serve with lime, avocado, cheese, and tortilla chips for a delicious meal.

I substituted rotisserie chicken breast for canned in this recipe. To start, I sautéed chopped onion and celery, adding minced garlic towards the end. Then I mixed in cream of chicken soup, rinsed black beans, corn, regular diced tomatoes, and some salsa verde. I seasoned with cumin, chili powder, garlic and onion powders, and Frank's Hot Sauce instead of taco seasoning. I thinned it out with a couple cups of water. I also crisped up some stale tortillas sliced on a cookie sheet in the oven, which added a delicious crunch to the dish. This meal was a hit and I will definitely be making it again!

I modified this simple and tasty recipe to suit my preferences. I swapped canned corn for frozen and incorporated leftover roast chicken. Additionally, I included an extra 14.5 oz can of petite diced tomatoes, a packet of taco seasoning, and a teaspoon of Tabasco for an extra kick. To accompany it, I served it with a variety of toppings such as sour cream, shredded Mexican cheese, tortilla chips, and chopped avocado. It was a resounding success, and I will definitely be making it again.

Rewritten review: This soup is a winner! I personalized it by sautéing a whole chopped onion and a yellow bell pepper in olive oil until they were soft. I also included garlic, chili powder, cumin, cayenne pepper, a touch of Taco Seasoning, a handful of rice, and kept the tomatoes with green chilies undrained. I used Chicken Better than Bouillon mixed with water instead of regular broth. Since I didn't have Cream of Chicken soup, I opted for 1/4 cup of milk towards the end of cooking for a creamy finish. Dealing with a sinus infection and bronchitis, I wanted something quick and comforting, and this recipe fit the bill perfectly. Definitely a keeper with my own tweaks - enjoy! 🍲🌶️

Very similar to the soup we typically prepare at home, but with a delicious twist. We enhance it by including a jar of mild salsa, a packet of taco seasoning, garlic and onion powders, as well as drained and rinsed kidney beans and black beans. To elevate the flavor profile, we also incorporate petite diced tomatoes and a separate can of diced green chiles. Our finishing touches include a generous sprinkle of shredded cheese and crushed tortilla chips on top. We love to pair this hearty soup with cornbread, which we enhance by adding a can of creamed corn to the mix for an extra cornbread-y experience.

Meh, I've had better experiences. I concur with others. Opt for fresh chicken (canned chicken tastes like tuna)! Incorporate a variety of seasonings and ingredients to elevate the dish. Therefore, this is not a recipe to stick to if you want a fantastic meal.

Great recipe, thank you!

A simple yet fantastic recipe that our family absolutely adores. Just like many others, I opt for a can of cream of chicken soup in place of two cans of broth to give it a creamier texture. I steer clear of using canned chicken (can you believe that's a thing?) and instead, I grill fresh chicken breasts seasoned with garlic salt, paprika, and taco seasoning before dicing them up for the soup. I typically use two or three chicken breasts, depending on their size, to make sure the soup is nice and hearty. The seasoning on the chicken really enhances the soup's flavor, as does the grilling process. I've shared this recipe with friends and the feedback has been incredibly positive.

I really appreciate how quick and simple this recipe is. The only modification I made was swapping out one of the broths for cream of chicken soup, based on a helpful suggestion from someone else.

Extremely simple and delicious soup! The green chilies truly shine in this recipe. I added a spoonful of sour cream on top and couldn't resist going back for more.