six can tortilla soup recipe

Written ByJenny Smyth Posted on
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The Best six can tortilla soup recipe

I’ve been making this six can tortilla soup recipe for years, and it’s a staple in our household. It’s a simple, yet flavorful dish that’s perfect for a quick weeknight meal or a weekend gathering with family and friends.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. You can have it ready in under 30 minutes, which is perfect for those busy evenings when you need to get dinner on the table fast.

I’ve served this soup to my family countless times, and they always ask for seconds. In fact, my kids love it so much that they’ve even requested it for their birthday parties.

The recipe is also incredibly versatile, as you can customize it to your taste by adding your favorite toppings or spices. I like to add some diced chicken or beef to make it more substantial, but you can also leave it vegetarian-friendly if you prefer.

This soup is also a great way to get in some extra veggies, as you can add frozen vegetables like corn or peas to make it more nutritious. My family loves the convenience of this recipe, and I appreciate how easy it is to make in bulk for future meals.

We’ve even taken this soup on the go by storing it in thermoses or containers for easy reheating on the road. It’s a game-changer for busy families like ours who need something quick and delicious on the go.

Six Can Tortilla Soup

4.7 from 1896 votes

A hearty and flavorful soup made with six cans of ingredients. This recipe is perfect for a quick and comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) chicken broth
1 can (14.5 oz) black beans, drained and rinsed
1 can (14.5 oz) corn, drained
1 can (4.5 oz) diced green chiles

For the Chicken

1 lb boneless, skinless chicken breasts

For the Toppings

1 small onion, diced
1 avocado, diced
1 cup shredded cheese
1 bag tortilla chips, cut into strips
1 lime, cut into wedges

For the Seasonings

1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced chicken breasts, season with cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper.
3Cook until chicken is browned and cooked through, about 7-10 minutes.
4Remove chicken from pot and set aside to cool.
5Once cooled, shred the chicken using two forks.
6In the same pot, add diced onions and cook until softened and translucent, about 5 minutes.
7Then, add diced tomatoes, tomato sauce, chicken broth, black beans, corn, and diced green chiles.
8Stir well to combine and bring to a boil.
9Reduce heat to low, add shredded chicken to the pot, and let the soup simmer for 15-20 minutes, stirring occasionally.
10The soup should thicken slightly and the flavors should meld together.
11While the soup is simmering, preheat the oven to 375°F.
12Spread tortilla strips on a baking sheet and bake for 5-7 minutes, or until crispy and golden brown.
13Keep an eye on them to prevent burning.
14Once the soup is done simmering, ladle it into bowls.
15Top each bowl with diced avocado, shredded cheese, crispy tortilla strips, and a squeeze of lime juice.
16Serve immediately and enjoy your hearty six can tortilla soup.

🔧Equipment

Large pot
Cutting board
Knife
Wooden spoon
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add more spice to the soup by adding a pinch of cayenne pepper or diced jalapeños. For a vegetarian version, omit the chicken and add more beans or vegetables.

This six can tortilla soup recipe is a staple in our household because of its simplicity and versatility. It’s perfect for quick weeknight meals or weekend gatherings with family and friends.

You can customize it to your taste by adding your favorite toppings or spices. Additionally, it’s a great way to get in some extra veggies by adding frozen vegetables like corn or peas.

For storage ideas, I recommend storing leftovers in airtight containers in the fridge or freezer for up to three days. When reheating, simply heat up the soup over low heat until warmed through.

❓ Frequently Asked Questions About Six Can Tortilla Soup

1.

Q: What are the six cans required for this recipe?
A: The six cans required are black beans, diced tomatoes, green chilies, chicken broth, corn, and cream of chicken soup.

2.

Q: Can I customize this recipe to my taste?
A: Yes, you can add your favorite toppings or spices to make this recipe more flavorful. Some options include shredded cheese, sour cream, diced onions, or crushed tortilla chips.

3.

Q: Is this recipe healthy?
A: This recipe is relatively healthy due to the use of canned beans and vegetables, which provide fiber and protein. However, keep in mind that canned goods do contain added salt and preservatives.

4.

Q: Can I make this recipe in advance?
A: Yes, you can prepare this recipe ahead of time by cooking the soup base and storing it in the fridge or freezer until ready to serve.

5.

Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly as long as you omit any added meat or animal products.

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