It doesn’t get any easier than this 8 Can Chicken Tortilla Soup! Dinner is ready in minutes! Just open, dump, heat, and enjoy bold, delicious flavor in no time!
8 Cans, Endless Reasons to Love It
- Great Meal Prep! This soup keeps so well and tastes even better the next day! It’s great for meal prep, make a big batch, and enjoy it all week long.
- Perfect for Busy Nights: Quick enough for a last-minute meal but satisfying enough to feel homemade.
- Customizable and Fun: Pile on your favorite toppings! Add crushed tortilla chips, cheese, avocado, or a squeeze of lime to make every bowl your own.
8 Can Chicken Tortilla Soup Ingredients
- Canned Chicken: If you use precooked canned chicken breast, its a one pot meal. But you can make your own chicken or shred rotisserie chicken if you prefer.
- Rotel: Pick your heat level by choosing mild, medium, or hot Rotel.
- Red Enchilada Sauce: Swap with green enchilada sauce if you prefer!
How to Make 8 Can Chicken Tortilla Soup
If you forgot about dinner, don’t worry, just grab the ingredients from your pantry, and let’s get started! And, if you liked this, you have to try my 8 Can Chicken Taco Soup next!
- Combine: In a large pot, over medium heat, add the canned chicken breast, red enchilada sauce, Rotel tomatoes and green chilies, black beans, corn, and chicken broth.
- Simmer: Stir in the lime juice, cumin, chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. Garnish 8 can chicken tortilla soup with tortilla strips and desired toppings!
Alyssa’s Pro Tip
Topping Ideas: Try diced avocado, a squeeze of lime, shredded cheese, a dollop of sour cream, and a sprinkle of cilantro for the perfect final touch.
8 Can Chicken Tortilla Soup
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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
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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.
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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.
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Garnish with tortilla strips and desired toppings!
Notes
- 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
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If you liked this 8 can chicken tortilla soup, please leave me a comment and give it a star rating to help other readers know they can trust it! Here are a few more soups I’d love for you to try and rate!
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