Ingredients
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 1 can (10 oz) enchilada sauce
– 1 can (12.5 oz) canned chicken, drained (or shredded cooked chicken)
– 1 can (14.5 oz) chicken broth
– Optional: 1 teaspoon taco seasoning (to enhance flavor)
– Optional toppings: tortilla strips, avocado, cilantro, cheese, sour cream, lime wedges
Instructions
Creating Six Can Chicken and Tortilla Soup is simple if you follow these steps:
1. Combine Ingredients: In a large pot, combine the black beans, corn, diced tomatoes with green chilies, enchilada sauce, canned chicken, and chicken broth.
2. Add Seasoning: If desired, add taco seasoning for an extra kick. Stir thoroughly to blend all the ingredients.
3. Heat the Soup: Place the pot over medium heat. Bring the mixture to a gentle boil, stirring occasionally.
4. Simmer: Once boiling, reduce the heat and let the soup simmer for about 15 minutes. This allows the flavors to meld together beautifully.
5. Taste and Adjust: After simmering, taste the soup. Adjust seasonings if necessary, adding salt or pepper to suit your preference.
6. Prepare Toppings: While the soup is simmering, prepare any desired toppings such as slicing avocado, chopping cilantro, or crumbling cheese.
7. Serve: Ladle the hot soup into bowls and top with tortilla strips and your choice of additional toppings.
8. Enjoy: Serve immediately and enjoy the incredible flavors of your Six Can Chicken and Tortilla Soup!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Fat: 8g
- Protein: 20g