You know how you have those nights that you don’t want to work to make dinner, but you also don’t want to/can’t eat out? Well, this recipe is perfect for that. All of the ingredients for the soup, except the serving options, are shelf-stable, so you can keep them on hand and be ready to make this when you are having a hard day. That said, I would recommend adding the fresh ingredients to the soup as it brightens the flavor and keeps things from tasting too “straight from the can.”
The best part? It can easily be made in 20 minutes! It is seriously a dump and go meal, and then once you’ve made it you just cut up some cilantro and avocado and YOU’RE DONE! What a lifesaver. I got this recipe from my mother-in-law, like many others you will see here on Stir And Chill. If you like tortilla chips, avocado, and Tex-Mex, you’re in for a real treat.
20 Minute Tortilla Soup
Equipment
- 1 Large pot
Ingredients
Soup Base
- 3 10 oz cans Ro-Tel tomatoes & green chilies *If you do not handle spice well, do the mild
- 1 can refried beans
- 42 oz chicken broth 3 14 oz cans
Add-ins
- 1 can corn
- 1 can black beans *drained and rinsed
- 1.5 cups chicken *shredded, see recipe notes
For Serving
- Tortilla Chips
- Monterey Jack Cheese
- Cilantro Minced
- Avocado
Instructions
- Add Rot-Tel, refried beans, and broth to the pot. Heat for 5 minutes and stir to break the refried beans up and dissolve them into the soup.
- Add the corn, beans, and chicken.
- Serve with tortilla chips, monterey jack cheese, cilantro, and avocado.
Notes
- I usually just use a can of whatever size that I have lying around. Usually, that’s a 12.5 oz can, but I have used larger cans and smaller cans and the soup always turns out fine. Don’t stress the quantity too much!
- You can make the soup without the fresh ingredients, but I highly recommend them as everything tastes very canned when you don’t. The fresh ingredients brighten the flavor and make it much tastier!
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