Ingredients: |
Ingredients: 15 oz black beans, drained and rinsed
15 oz pinto beans, drained and rinsed
14.5 oz diced tomatoes, drained
15 oz sweet canned corn, drained
12.5 oz canned chicken breast, drained
10 oz green enchilada sauce
14 oz chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
Optional:
1/2 cup shredded cheddar cheese optional topping
1/3 cup sour cream optional topping
1 diced avocado optional topping
2 cups tortilla chips optional topping
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Directions: |
Directions:To make this recipe, get your large stockpot out and all of the ingredients ready.
Ingredients for Seven Can Chicken Tortilla Soup
Pour the rinsed black beans, rinsed pinto beans, drained diced tomatoes, drained corn, drained chicken breast, green enchilada sauce, chicken broth into the pot.
Ingredients for Seven Can Chicken Tortilla Soup added to stock pot
Also, add in the packet of taco seasoning, cumin, chili powder, garlic powder, and ground black pepper to the pot.
Seven Can Chicken Tortilla Soup in large stock pot with a wooden spoon
Give the pot a good stir and let everything come to a boil.
Once the ingredients have reached a boil, turn the heat down to a medium and let it simmer for 30 minutes, stirring it occasionally.
Seven Can Chicken Tortilla Soup in 2 white bowls with toppings
After it is done simmering you are good to dig in. Wasn’t that easy?
PRO TIP: You can also do this recipe by dumping everything into a crockpot and let it cook on low heat for 2-3 hours as well.
Serve this in a bowl and top it off with shredded cheese, sour cream, diced avocados, and tortilla chip or any of your other favorite toppings! You can additionally store your leftover soup in an airtight container in the fridge.
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Instant Pot Creamy Chicken Enchilada Soup
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Instant Pot Seven Can Tortilla Soup
Instant Pot Creamy Chicken Fajita Soup
15 ounces black beans drained and rinsed
15 ounces pinto beans drained and rinsed
14.5 ounces diced tomatoes drained
15 ounces sweet canned corn drained
12.5 ounces canned chicken breast drained
10 ounces green enchilada sauce
14 ounces chicken broth
1.25 ounces taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese optional topping
1/3 cup sour cream optional topping
1 diced avocado optional topping
2 cups tortilla chips optional topping
Instructions
Add all ingredients into a large stock pot.
Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.
Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Notes
You can also do this recipe by dumping everything into a crockpot and let it cook on low heat for 2-3 hours as well.
Questions & Reviews
LIZ says:
Sounds good to me. Thank you and have a good Sunday.
CAROL says:
Sounds good, and easy! Thanks for sharing.
LEIGH says:
Can I sub red enchilada sauce instead Of green?
CYD says:
You can substitute the Red Enchilada sauce for the green, but the taste will change because the ingredients are different in those sauces. Green enchilada sauce is generally a mixture of green tomatillos and green chilies along with other ingredients such as spices, onions, garlic, and vinegar. Red enchilada sauce is typically made from a variety of red chilies, vinegar and other spices, onions, and garlic. Some "quick" versions of red enchilada sauce may actually use red tomato sauce or paste as a substitute.
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