Pantry Chicken Tortilla Soup Recipes

PANTRY CHICKEN TORTILLA SOUP

Pantry Chicken Tortilla Soup image

A quick and easy soup that assembles from ingredients you probably have in the kitchen right now. This is a very flexible recipe for using up leftover "bits." Black or kidney beans work best, but any canned bean will work. You can use frozen corn if you prefer, and sometimes I use a small can of corn and a can of hominy. If you can not find chipotle salsa, any variety will work with the addition of 1/2 tsp of ground cumin. But, the chipotle salsa will add the rich smoky flavor that says "cooked all day." Updated to reflect correct amount of chicken stock.

Provided by gourmetmomma

Categories Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup cooked chicken, cut up
16 ounces canned beans, rinsed and drained
16 ounces canned corn or 16 ounces hominy, rinsed and drained
2 cups chicken stock
8 ounces jarred chipotle salsa

Steps:

Pour all ingredients into a saucepan and bring to a boil. Simmer for 15 minutes.
Serve with tortilla chips. If you are not a fan of spicy foods, use less salsa to start.

Nutrition Facts : Calories 190.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 29.9, Sodium 554.4, Carbohydrate 25.4, Fiber 2.9, Sugar 6.9, Protein 14.9

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