7 Can Tortilla Soup
Seven pantry cans, one pot and about 25 minutes. This 7 can tortilla soup is a chunky, lightly smoky chicken and bean soup that comes together with almost no chopping, topped with tortilla strips you crisp while it simmers.
Think of this 7 can tortilla soup recipe as a smarter dump-and-simmer dinner: you drain the cans that need it, leave the tomato and enchilada sauce liquid in, and let a few pantry spices tie it together. If you want a from-scratch version instead, try our healthy chicken tortilla soup, or see how it compares to our chicken taco soup recipe.
Why You’ll Love This Recipe
- Almost no chopping — most of the work is opening and draining cans
- Ready in about 25 minutes, including crisping the tortilla strips
- Made entirely from shelf-stable ingredients you can keep on hand
- Two kinds of beans and corn make it thick and filling
- One pot to wash, and it doubles easily for a crowd
- Freezes well for future lunches
Equipment
- Large pot or Dutch oven
- Can opener
- Colander or fine strainer
- Measuring spoons
- Ladle
- Baking sheet, for the tortilla strips
Ingredients
Makes about 6 generous servings. Can sizes vary slightly by brand, and that’s fine — the recipe is forgiving.
The 7 Cans
- 1 can (12.5 oz) chicken breast, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 1 can (10 oz) red enchilada sauce
Also Needed for the Soup
- 3 cups chicken broth (from a carton)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste (add salt sparingly)
For the Tortilla Strips
- 4 corn tortillas, cut into thin strips
- 1 tablespoon vegetable oil
- 1/8 teaspoon salt
Optional Toppings
Not required for the recipe to work — add what you like.
- Diced avocado
- Shredded cheese, or crumbled cotija (see our guide to cotija cheese substitutes for tortilla soup)
- Sour cream
- Fresh cilantro
- Lime wedges
- Sliced jalapeño
Step-by-Step Instructions
- Open and drain the cans.
Open all seven cans. Drain and rinse the black beans and pinto beans, drain the corn, and drain the chicken. Leave both cans of tomatoes and the enchilada sauce as they are — their liquid becomes part of the soup base.
- Add everything to the pot.
Put the chicken in a large pot and flake it apart with a fork. Add the beans, corn, both cans of tomatoes and the enchilada sauce.
- Add broth and spices.
Pour in the chicken broth, then stir in the chili powder, cumin, garlic powder and onion powder.
- Bring to a simmer.
Heat over medium-high, stirring occasionally, for 4 to 5 minutes, until small bubbles break across the surface.
- Simmer to blend the flavors.
Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring now and then. The soup is ready when it’s steaming hot throughout and the broth has turned a deeper red-orange.
- Crisp the tortilla strips.
While the soup simmers, toss the strips with the oil and salt, spread them on a baking sheet and bake at 400°F for 8 to 10 minutes, until crisp and lightly golden. Shake the pan once halfway through.
- Taste and adjust.
Add pepper, a squeeze of lime, or a small pinch of salt only if needed. Canned ingredients are already salted, so taste first.
- Serve.
Ladle the soup into bowls and top with tortilla strips, avocado, cheese, cilantro and a lime wedge. Add the strips at the table so they stay crunchy.
Recipe Tips
Control the Salt
Canned goods carry a lot of sodium. Use low-sodium or no-salt-added beans, corn, tomatoes and broth, rinse the beans well, and wait until the end to decide whether the soup needs any added salt.
Thicken It With Masa Harina
For a heartier, slightly creamy body, stir a slurry of 2 tablespoons masa harina and 1/4 cup water into the simmering soup and cook for 5 minutes. Our guide to using masa harina in chicken tortilla soup covers how much to add and why it works.
Add Fresh Flavor at the End
Canned soups can taste one-note. A squeeze of fresh lime and a handful of chopped cilantro stirred in off the heat brighten the whole pot.
Adjust the Spice
Use plain fire-roasted tomatoes in place of the ones with green chilies for a milder soup. For more heat, stir in diced jalapeño or a pinch of cayenne, or serve with hot sauce at the table.
Use a Slow Cooker or Instant Pot
This recipe adapts to other appliances. See our slow cooker chicken tortilla soup and Instant Pot chicken tortilla soup for timing and technique.
Substitutions
- Rotisserie or leftover chicken instead of canned chicken — use about 1 1/2 cups shredded.
- Kidney or great northern beans instead of pinto beans for a similar texture.
- Frozen corn instead of canned — add it straight from the freezer with the other ingredients.
- Green enchilada sauce instead of red for a tangier, brighter soup.
- Vegetable broth and extra beans instead of chicken, if you’d like a meatless version.
These swaps work well, but each will shift the flavor and texture slightly from the original recipe.
Storage & Reheating
Refrigerator
Cool the soup, then store it in an airtight container in the refrigerator for about 3 to 4 days. Keep tortilla strips and fresh toppings in separate containers.
Freezer
The soup freezes well without toppings. Store in an airtight, freezer-safe container for up to 3 months, and thaw overnight in the refrigerator.
Reheating
Reheat on the stovetop over medium-low heat, or in the microwave in short bursts, stirring between each. Add a splash of broth if the soup has thickened, and finish with fresh lime.
Serving Suggestions
This soup is filling on its own, but a few sides round it out. For more ideas, see our guide on what to serve with chicken tortilla soup.
- Extra tortilla strips
- Avocado
- Guacamole
- Mexican-style rice
- Simple green salad
- Cornbread
- Fresh lime
- Shredded cheese
- Pico de gallo
Estimated Nutrition Per Serving
| Calories | 260 |
| Protein | 19 g |
| Carbohydrates | 38 g |
| Fat | 4 g |
| Fiber | 9 g |
| Sodium | 950 mg |
These values are estimates based on standard canned ingredients and one serving out of six, without toppings. Actual nutrition will vary depending on brands, sodium levels, exact quantities and toppings used, and is not a substitute for laboratory testing.
Watch How It’s Made
Frequently Asked Questions
What are the 7 cans in 7 can tortilla soup?
This version uses canned chicken breast, black beans, pinto beans, whole kernel corn, diced tomatoes with green chilies, fire-roasted diced tomatoes and red enchilada sauce. Chicken broth from a carton and a few pantry spices round out the pot.
Do I drain the cans for 7 can tortilla soup?
Drain and rinse the beans, drain the corn and the chicken, and leave the tomatoes and enchilada sauce undrained. Their liquid is part of the soup base.
Can I use fresh or rotisserie chicken instead of canned chicken?
Yes. Swap the can of chicken for about 1 1/2 cups of shredded rotisserie or leftover cooked chicken and add it at the same time as the beans.
Can I make 7 can tortilla soup in a slow cooker or Instant Pot?
Yes. In a slow cooker, combine everything except the toppings and cook on low for 3 to 4 hours or high for 1 1/2 to 2 hours. In an Instant Pot, use the sauté setting to bring it to a simmer and heat for a few minutes, or pressure cook on high for 5 minutes with a quick release.
How do I make 7 can tortilla soup less salty?
Choose low-sodium or no-salt-added beans, corn, tomatoes and broth, rinse the beans well, and hold back on added salt until you’ve tasted the finished soup.
How do I thicken 7 can tortilla soup?
Simmer it uncovered for a few extra minutes, mash a few spoonfuls of beans against the side of the pot, or stir in a slurry of masa harina and water and simmer for 5 minutes.
Can I freeze 7 can tortilla soup?
Yes. Cool the soup completely and freeze it without toppings in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How long does 7 can tortilla soup last in the refrigerator?
Stored in an airtight container, the soup keeps for about 3 to 4 days in the refrigerator. Keep the tortilla strips and fresh toppings separate so they stay crisp.
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