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.
Time
20 min
Difficulty
Easy
Serves
4
Ingredients 5 items
- 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: Tortilla chips or torn tortilla on top, Shredded cheese, Sour cream, Hot sauce, Cumin and chili powder
Equipment
- Large pot
- Can opener
- Stirring spoon
Allergens: Check canned goods labels. As written, free of major allergens.
Instructions
- Drain the canned chicken and break it up with a fork.
- Pour the diced tomatoes (with their juice), salsa, drained beans, and water into a large pot.
- Add the chicken. Stir to combine.
- Bring to a simmer over medium heat. Cook for 12–15 minutes.
- Season with cumin, chili powder, salt, or pepper if you have them.
- Serve in bowls. Top with crushed tortilla chips, cheese, or sour cream if available.
notes & tips
- 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.