Chicken and Tortilla Soup

    25 min

    This Mexican style soup is quick and easy to make. It also tastes fabulous. Sweetcorn is simmered with chicken and black beans in a tomato soup base. Serve over tortilla chips and top with grated Cheddar cheese. It makes a wonderful winter warmer.

    1888 people made this

    Serves: 6 

    • 2 (198g) tins sweetcorn kernels, drained
    • 825ml chicken stock
    • 175g cooked chicken, cut into chunks
    • 1 (410g) tin black beans
    • 3/4 (400g) tin chopped tomatoes with chilli, drained

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

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    Reviews in English (1679)


    Doctor it up! I've made this recipe for over a year and passed it along by request. It's a definite 5 star, especially for your time invested. However, you MUST add seasoning. This recipe gives you the base. I would rate it 2-3 stars without additions. My suggestions...substitute 1/2 broth with Cream of Chicken soup. Rinse your black beans well! Add cumin and chili powder...don't be shy. It gives your soup depth. Add cilantro and garlic powder, if available. Grab a rotiserie chicken from your grocery. I wouldn't expect a 5 star recipe to have canned chicken, would you? Serve with chunked avocados, cheese, a squeeze of lime and whatever else your heart desires. Good luck!  -  09 May 2006  (Review from Allrecipes US | Canada)


    Two words best describe this soup: "EXCELLENT and EASY"! Several reviewers mentioned that soup was "too salty". I figured out why. DO NOT use "condensed" chicken broth; I made this mistake myself. Recipe calls for "chicken broth", which means plain broth (Swanson and some other companies make it in a 14 1/2 ounce can). I tried making it again using the correct broth; however, I found it (like other reviewers) to be too watery -- tortilla chips at the bottom of the bowl helped to soak it up though. I made recipe again; however, this time I used only one 14 1/2 ounce can of chicken broth -and- two cans of condensed cream of chicken soup (99% fat free by Campbells--I DID NOT add water). The soup tasted SUPERB this way! I discovered that there was no need to add tortilla chips at the bottom of the bowl because soup was a bit creamy, but without being heavy tasting. I added some shredded cheddar cheese on the top with a dollop of sour cream, and it looked great, too! (Note: "Rotel Diced Tomatoes w/Green Chili Peppers" is offered in varying degrees of spicyness. I used the "milder" version which gave soup a tiny kick without giving a case of indigestion afterwards.)  -  30 Jul 2003  (Review from Allrecipes US | Canada)


    This recipe is so quick, easy, and cheap...just open the cans and boil. I only spent about $10.00 on ingredients. My company thought it was really good. After reading the other reviews, here's what I came up with which was perfect: I only used one can of chicken broth (not condensed or it will be too salty), I added 2 cans of condensed cream of chicken soup so it wasn't too watery as other reviewers suggested, used a milder version of tomatoes with green chiles (Rotel tomatoes with lime/cilantro work well). Be sure to rinse the beans and make sure to season with garlic powder, salt, peper, chili powder, and cumin otherwise there won't be much flavor. Many reviewers suggested adding cilantro which I will try next time. Top with sour cream, cheddar cheese and some tortilla chips and it is perfect. You really can't go wrong with this one.  -  21 Jul 2006  (Review from Allrecipes US | Canada)