Pantry Chicken Tortilla Soup

Total Time
Prep 5 mins
Cook 15 mins

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.

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.


Most Helpful

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!

ckmclements August 08, 2007

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