Meals With Maria

Pantry Friendly Canned Chicken Tortilla Soup

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One day, I didn’t go to the grocery store when I should have. I was doing a mini pantry challenge, if you will. So I looked around and found some canned chicken, diced tomatoes, tortillas and a few other ingredients. This inspired this Canned Chicken Tortilla Soup that is seriously a show stopper. When I make anything with canned chicken, it’s my goal that no one can tell there is canned chicken it. And that is 100% true for this dish!

canned chicken tortilla soup in bowls topped with crispy tortillas

As always, please share your own recommendations on how to make this dish healthier, more kid friendly, swap ideas, and budget shopping tips in the comments!

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canned chicken tortilla soup in a bowl

Canned Chicken Tortilla Soup

  • Author: Maria
  • Total Time: 35 minutes
  • Yield: 6 1x
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Description

This pantry friendly delight can easily be modified based on what you have on hand. The flavor is outstanding and you’d never know it was canned chicken! It can be our little secret!

Ingredients

Scale
  • 1 Onion diced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can of chicken drained
  • 1 can diced green chilis
  • 1 can fire roasted diced tomatoes
  • 1 can diced tomatoes with roasted garlic
  • 1 can black beans, drained – or equivalent of cooked dried beans
  • 32oz vegetable broth (or chicken broth or bouillon)
  • 4oz cubed cream cheese
  • Shredded cheese (optional for topping)
  • Sour cream (optional for topping)
  • Cilantro (optional for topping)

For the Tortilla Strips:

  • 6 corn tortillas
  • 1/4 cup high heat oil

Instructions

  1. Heat oil over medium heat in a large soup pot.
  2. When the oil is hot, add the onions and saute until soft (2-4 minutes).
  3. Add the garlic powder, cumin, chili powder, salt and pepper and stir.
  4. Add and break up the canned chicken, mixing it into the spice mix.
  5. Add the diced green chilis, diced tomatoes (both cans), black beans, and broth. Stir and bring to a boil.
  6. Reduce heat to a simmer and cook for 15 minutes.
  7. While the soup is cooking, make the tortillas strips (see below).
  8. Add the cream cheese to the soup and stir until well combined. 
  9. Serve topped with shredded cheese, sour cream, or cilantro, if you like!

Make the Tortilla Strips:

  1. Slice the tortillas into strips.
  2. Heat 1/4 cup of oil in a medium pan over medium high heat.
  3. Add the strips a few at a time, try not to crowd them. You may need to do a few batches. 
  4. Fry the strips until crispy, flipping half way through. 
  5. Place the strips on a plate with a paper towel to absorb excess oil.
  • Prep Time: 5
  • Cook Time: 30

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