EZ Chicken Tortilla Soup

Serves 4    We just love soup – especially this time of year – and this one is quick and easy. It was inspired by a recipe provided by Sheryl Moore via Melaney Harrigan.  It’s a great way to use leftover chicken if you have some in your fridge. If not, you can use a rotisserie chicken from the market or “Just Chicken” from Trader Joe’s. This version is rather mild, so if you like more heat, add some chipotle flakes or a spicier salsa or some diced green chiles.



1 can black beans – including liquid

1 can diced tomatoes w/chiles or without chiles

1 can corn – including liquid

1 can Swanson’s chicken broth

1 jar smokey chipotle salsa (mild or medium heat)

3/4 – 1 cup chopped or shredded cooked chicken

2 tsp cumin

1 tsp oregano or Mexican oregano

1/2 tsp granulated garlic

squeeze of lemon or lime (optional)

1/2 onion  – chopped

Crushed tortilla chips

Shredded cheddar cheese

Sour cream (optional)



Place the black beans, tomatoes, corn, chicken broth, salsa, chopped/shredded chicken, cumin, garlic, onion and lemon/lime juice in a good sized saucepan. Stir them together and bring to a near boil, then lower the heat, cover the pan and let it simmer for about 20-25 minutes to blend the flavors. Stir occasionally. Correct the seasoning but note that  you shouldn’t need to add salt since the canned items usually contain enough for this dish.


Pour into individual serving bowls and let everyone add tortilla chips, cheese and sour cream as desired. Serve with mini-quesadillas or warm tortillas.