Pantry Chicken Tortilla Soup

READY IN: 20mins
Recipe by gourmetmomma

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.

Top Review by ckmclements

This soup is super-duper, unbelievably easy and QUICK to put together! Had a pleasantly zingy taste, as well. If I make this soup again, I'd probably cut the chicken stock from 4 cups to 3 (or less), as I prefer my soups a little thicker, but overall a good recipe!

Ingredients Nutrition

  • 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


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

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