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Tortilla Chicken Bean Soup Recipe

Tortilla Chicken Bean Soup Recipe

Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. —Michelle Larson, Greentown, Indiana
TOTAL TIME: Prep/Total Time: 10 min. YIELD:5 servings

Ingredients

  • 1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
  • 1-1/3 cups water
  • 1 cup salsa
  • 1 cup canned pinto beans, rinsed and drained
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup frozen diced cooked chicken, thawed
  • 1 teaspoon ground cumin
  • Crushed tortilla chips, shredded cheddar cheese and sour cream

Directions

  • 1. In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream. Yield: 5 servings.

Nutritional Facts

1 cup: 193 calories, 2g fat (1g saturated fat), 19mg cholesterol, 869mg sodium, 30g carbohydrate (3g sugars, 5g fiber), 13g protein .

Reviews for Tortilla Chicken Bean Soup

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MY REVIEW
debbiepski
Reviewed Mar. 9, 2015

"Very good and easy. I added more salsa and a little garlic salt for extra flavor, but otherwise it was really good."

MY REVIEW
WaywardCreations
Reviewed Mar. 4, 2015

"I liked the soup but my honey RAVED about it. It freezes fabulously, and is hearty, and filling. I have even thawed some out and added left-over taco meat, spanish rice left-overs, and a bit more corn and beans to use up what I had, and stretch the soup even further."

MY REVIEW
NancyKR
Reviewed Dec. 6, 2014

"Easy and delicious! To keep it gluten-free, instead of adding canned soup, add 1/4 cup uncooked rice and extra water— it turned out great. (Just needs extra cooking time until rice is done—20-30 min). I also seasoned with a taco seasoning packet."

MY REVIEW
Cklee1403
Reviewed Nov. 22, 2014

"This soup is fast and delicious .I added chicken broth with s cup of cooked rice instead of the chicken and rice soup. Instead of cumin I added a package of taco seasoning. I added cheese when served and served it with mexican cornbread. I will definitly make this again."

MY REVIEW
LizaMay
Reviewed Nov. 22, 2014

"The whole family Loved this dish, so easy to make and goes great with corn bread."

MY REVIEW
hspin
Reviewed Jul. 25, 2014

"This is my favorite tortilla soup. Great with sour cream and we like to serve toquitoes as a side. It's super quick!"

MY REVIEW
cea267
Reviewed Apr. 3, 2013

"We love cilantro so I just chopped 1 Tbsp and sprinkled it over the top when serving the soup. So pretty. Put a little low fat sour cream on the side for those who enjoy it. I got raves. Thanks for sharing this quick, easy and delish recipe! It's a keeper!

cea"

MY REVIEW
miede639
Reviewed Nov. 1, 2012

"So quick and easy! I put the ingredients in the crocpot, and it was delicious! I substituted taco seasoning for the cumin. So easy and quick to prepare! I will be making this again soon!"

MY REVIEW
TammyRReed
Reviewed Mar. 5, 2011

"My family really enjoyed this soup. It was extremely easy to make and very tasty!"

MY REVIEW
narenlee
Reviewed Oct. 28, 2010

"The soup was excellent! I did not use the chicken soup with rice I used chicken broth instead, and used canned corn instead of frozen. My Hubby added a dash or two of Chile Habanero to his soup and it added an extra kick that I even liked. Will make this soup often!"

MY REVIEW
MaryFaith528
Reviewed Sep. 17, 2010

"This is my favorite tortilla soup recipe. Uses canned and frozen ingredients but it tastes fresh!"

MY REVIEW
maryh@westerntruckschool.com
Reviewed Mar. 9, 2010

"Very good and I will make it over and over again"

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