Six Can Chicken Tortilla Soup

 

 Moms, it's that time of year again: the weather is getting colder and we're all in need of warming food. This soup recipe will keep you full and satisfied on a cold day, while still being simple to make! Get started by sautéing onions and garlic until fragrant for about 5 minutes. Add in your chicken broth, water, black beans, corn kernels (or frozen corn), diced tomatoes with green chilies or jalapeños if you want more spice. Let simmer for 10 minutes before adding rice or quinoa to thicken the soup a little bit more. Stir in some shredded cheese and fresh cilantro leaves at this point too, then add salt/pepper/chili powder to taste

 

Ingredients: 

1 (15 ounce) can whole kernel corn, drained 

2 (14.5 ounce) cans chicken broth 

1 (10 ounce) can chunk chicken 

1 (15 ounce) can black beans 

1 (10 ounce) can diced tomatoes with green chile peppers, drained 

 

Directions: 

1-Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

 

Nutrition Info: 

Per Serving:

214 calories; protein 17.2g; carbohydrates 27.2g; fat 4.9g; cholesterol 32mg; sodium 1482.5mg.