Tortilla Chicken Bean Soup

Name: Tortilla Chicken Bean Soup
Prep time: 5 min
Cook time: 5 min
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

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

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

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.

Nutrition Facts

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

Originally published as Mexican Trotilla Soup in Simple & Delicious November/December 2006

Reviews

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Average Rating:

Lstrange

Oct 13, 2016

Pretty easy, quick and tastes fine. Served it with Buttery Corn Bread
Michellelantersmith

Sep 11, 2016

This soup was really yummy and easy to make. Even my kids liked it and that says a lot for a soup!
debbiepski

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.
WaywardCreations

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.
NancyKR

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.
Cklee1403

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.
LizaMay

Nov 22, 2014

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

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!
cea267

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
miede639

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!