Easy Pantry Chicken Tortilla Soup
SERVES: 6-8 | PREP TIME: 5 MIN. | COOK TIME: 30 MIN.
This recipe is as easy as cooking or buying a chicken and opening a bunch of cans.
No joke. I’ve named it the pantry chicken tortilla soup because it largely consists of ingredients that live on your pantry shelves. Most of the items are likely be regulars, and a few can easily become go-to stocking items so you’re always prepared to make this super easy, super delicious soup.
While this recipe has been wildly popular on Instagram because of the how-to video in my stories “Let’s Cook”, but I cannot take credit for this recipe. I’ve adapted it from my mother-in-laws recipe book. I jazz it up by adding lime, cilantro, lots of cumin, and plenty of toppings, and tell you instead to poach the chicken or use a rotisserie chicken from the grocery story. The cans and their proportions are all her.
Recipe Notes
I don’t really have any recipe notes on this one, other than ADD LIME. I think this soup can handle a TON. I’m talking juice of at least 2 if not 3 limes. However, I call for less in the recipe to start because you need to taste as you go and add in as needed. You can’t take it back once it’s in.
Chicken. If you don’t have time, use a rotisserie chicken, or leave it out altogether. It can hold its own as a vegetarian soup. However, if you have raw chicken breast I suggest you poach it. Simply bring water or chicken broth to a boil, drop in the breasts and cook until the internal temperature reaches 160 degrees. Remove from the liquid, set aside to cook slightly, then cube or shred with a fork.
Easy Pantry
Chicken Tortilla Soup
SERVES: 6-8
PREP TIME: 5 MIN. | COOK TIME: 30 MIN.
INSTRUCTIONSIn a large soup pot, melt butter or oil over medium heat and cook the chopped garlic.
Add black beans with liquid, fire roasted tomatoes, corn, salsa, chilies, cumin, salt, shredded chicken, and broth. Mix well to combine.
Bring to a boil then simmer on low for 20 minutes. Add juice of one lime and cilantro. Taste and add more lime, salt, or cumin as necessary. Remove from heat and serve.
Garnish with shredded cheese, avocado, sour cream, hot sauce, more cilantro, and tortilla chips. Enjoy!
INGREDIENTS2 tablespoons butter or oil
4 cloves of garlic, minced
2 cans black beans, with liquid
2 cans fire roasted tomatoes
1 can corn (or 12 oz frozen)
1 cup medium salsa
1 small can green chiles
2 tablespoons cumin
2 heavy pinches of salt
shredded chicken from a rotisserie or 1lb. poached chicken breast
1 quart chicken broth
3 limes
1 bunch cilantro, washed
TOPPINGSShredded cheese to garnish
Avocado slices to garnish
Sour cream to garnish
Hot sauce to taste
Tortilla chips to dip