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Chicken Tortilla Soup

A warming one-pot soup with shredded chicken, beans, and tomatoes. Crush some tortilla chips or tear up a tortilla on top and you've got a filling bowl.

Nut-FreeEgg-FreeDairy-FreeGluten-Friendly Main Dish
Prep: 5 min Cook: 15 min Total: 20 min Servings: 4 Difficulty: Easy

Allergens: Check canned goods labels. As written, free of major allergens.

Ingredients

  • 2 cans (10 oz each) canned chicken, drained and shredded
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained
  • 1 cup salsa
  • 3 cups water

Optional Extras

  • Tortilla chips or torn tortilla on top
  • Shredded cheese
  • Sour cream
  • Hot sauce
  • Cumin and chili powder

Equipment

  • Large pot
  • Can opener
  • Stirring spoon

Instructions

  1. Drain the canned chicken and break it up with a fork.
  2. Pour the diced tomatoes (with their juice), salsa, drained beans, and water into a large pot.
  3. Add the chicken. Stir to combine.
  4. Bring to a simmer over medium heat. Cook for 12–15 minutes.
  5. Season with cumin, chili powder, salt, or pepper if you have them.
  6. Serve in bowls. Top with crushed tortilla chips, cheese, or sour cream if available.

Notes

  • Fresh chicken works too. Cube 1 lb of chicken and add it raw in step 2 — it will cook in the simmering broth. Just make sure pieces are small and give it 20 minutes instead of 15.
  • Any beans work. Black beans, pinto beans, or a mix.
  • Stretch it: Stir in cooked rice to make it go further.
  • Leftovers get thicker. Add a splash of water when reheating.
  • Freezes well in portions for up to 3 months.