It doesn’t get any easier than this 8 can Chicken Tortilla Soup! Dinner will be ready in minutes! Just open it, dump it, and heat it up.and enjoy Bold and Delicious Flavor soon!
8 cans, endless reasons to love them
- Great meal prep! This soup keeps well and tastes even better the next day! Great for meal prep, make a big batch and enjoy all week long.
- Perfect for busy nights:It’s quick enough for a last-minute meal, but satisfying enough to feel like it’s home-made.
- Customizable and fun:Add your favorite toppings! Make every bowl your own by adding crushed tortilla chips, cheese, avocado, or a squeeze of lime.
Ingredients for 8 cans of Chicken Tortilla Soup
- Canned Chicken: Using canned pre-cooked chicken breasts makes a one-pot meal. But if you want, you can make your own chicken or shredded rotisserie chicken.
- L’hotel: Choose your temperature level: Mild, Medium, or Hot.
- Red Enchilada Sauce: Switch to green enchilada sauce if you like!
How to Make 8 Cans Chicken Tortilla Soup
If you forgot dinner, don’t worry. Grab some ingredients from your pantry and get started! And if you liked this dish, be sure to try my 8 Can Chicken Taco Soup next time!
- Combine: Combine canned chicken breasts, red enchilada sauce, Rotel tomatoes and green peppers, black beans, corn, and chicken broth in a large pot and bring to a boil over medium heat.
- boil: Stir in lime juice, cumin, chili powder, salt, and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. Garnish 8 cans of chicken tortilla soup with tortilla strips and toppings of your choice!
Alyssa’s Expert Tips
Topping Ideas: Add diced avocado, a squeeze of lime, shredded cheese, a dollop of sour cream, and a sprinkle of coriander for the perfect finishing touch.
8 cans chicken tortilla soup
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ingredient
- 2 (12.5 ounces) canned chicken breast drainage
- 1 (10 ounces) Can you give me some red enchilada sauce?
- 1 (10 ounces) Rotel tomatoes and Cheongyang peppers undrained
- 1 (15 ounces) Black beans are possible Drained and rinsed
- 1 (15 ounces) Whole Kernel Corn Can drainage
- 2 (14.5 ounces) canned chicken broth
- 1 Juiced Lime
- 2 teaspoon cumin
- 2 teaspoon red pepper powder
- salt and pepper gustation
- corn flakes for service
guideline
-
Heat a large pot over medium heat. 2 cans of chicken breast (12.5 ounces), 1 can (10 ounces) red enchilada sauce, 1 rotel tomato and green pepper (10 ounces), 1 can (15 ounces) black beans, 1 whole corn on the cob (15 ounces)and 2 cans (14.5 ounces) chicken broth.
-
Please stir 1 lime juice, 2 teaspoons cumin, 2 teaspoons red pepper powderand salt and pepper gustation. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
-
decorate with corn flakes And toppings of your choice!
memo
- refrigerator: Once cooled, store leftover soup in an airtight container in the refrigerator for up to 5 days.
- To reheat: Reheat leftovers on the stove or in the microwave until warmed through.
nutrition
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