7 can tortilla soup recipe
The Best 7 can tortilla soup recipe
This soup is one of those recipes I keep coming back to because it takes almost no effort and still tastes like I spent the afternoon in the kitchen. It comes together from seven cans, and most of them are already sitting in my pantry. I open them, dump them in the pot, add a few seasonings, and let it simmer while I deal with everything else on my list. There is no chopping marathon and no long ingredient list to shop for.
My family asks for this one on repeat. My kids like to load their bowls with crushed tortilla chips and a handful of shredded cheese, and my husband adds jalapeños to his. I set the toppings out on the counter and everyone builds their own bowl, which means nobody complains about what is in it. It works just as well on a random Tuesday as it does for a game day crowd, and it holds up in the slow cooker if I need to start it in the morning. I have also doubled it for a potluck and come home with an empty pot.
The soup is also a simple way to get more vegetables and beans into our week. The corn, tomatoes, and beans give it body and fiber, and the broth keeps it lighter than a cream based soup. I usually serve it with a side of warm tortillas or a small salad, and that is dinner handled. If you keep the toppings optional and let people add what they like, it stays flexible enough for picky eaters and still feels like a real meal.
7 Can Tortilla Soup
This 7 can tortilla soup comes together from seven pantry cans plus a handful of fresh staples, so dinner is on the table in about half an hour. It’s a brothy, tomato-forward soup loaded with black beans, corn, and chicken, finished with crushed tortilla chips and melted cheese.
🥘Ingredients
For the Soup
For the Toppings
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How 7 Can Tortilla Soup Works
This tortilla soup is a seven can recipe, which means I can throw it together on a busy weeknight or double it for a crowd without much planning. It works for family gatherings because everyone can top their own bowl with what they like, and picky eaters still leave happy. I keep the ingredients stocked so I can make it on short notice for any occasion.
❓ Frequently Asked Questions About 7 Can Tortilla Soup
1. What are the seven cans in 7 can tortilla soup?
The lineup usually includes canned chicken, black beans, corn, diced tomatoes, diced green chiles, chicken broth, and cream of chicken soup. A can of enchilada sauce swaps in for the cream soup in some versions, and either way you get a full pot of soup with almost no chopping. Check the can sizes on your recipe card, since a couple of them may call for a larger 14- or 15-ounce can rather than the standard 10-ounce size.
2. Can I make 7 can tortilla soup without canned chicken?
Yes. Shredded rotisserie chicken or leftover cooked chicken stirred in at the same point works well, and it typically needs only a few minutes to heat through. If you’re starting with raw chicken, simmer bite-size pieces in the broth until they reach 165°F before adding the remaining cans. For a meatless pot, extra beans or a can of hominy plus a splash more broth keeps the soup hearty.
3. How long does 7 can tortilla soup take to cook?
Most versions come together in about 20 to 30 minutes on the stovetop. Bring everything to a gentle simmer, then let it bubble for 10 to 15 minutes so the flavors marry and the broth thickens slightly. Stir occasionally and keep the heat low, since the cream soup can scorch on the bottom of the pot if it simmers hard.
4. Can I make it in a slow cooker or Instant Pot?
Both work. In a slow cooker, add all the cans, stir, and cook on low for three to four hours or high for about two, then finish with toppings just before serving. For a pressure cooker, cook the mixture on high pressure for about five minutes and use a natural release for five more, stirring in any cream soup after the pressure drops so it doesn’t sputter.
5. How should I store and reheat leftovers?
Cool the soup within two hours, then refrigerate it in a sealed container for up to four days. Reheat gently on the stovetop or in short microwave bursts, stirring between intervals, since the soup thickens as it sits. Add a splash of broth or water if it looks too thick, and hold the tortilla chips, cheese, and avocado until serving so they stay crisp and fresh.
