This chicken tortilla soup recipe is one of my "go to" soup recipes. It is extremely easy to throw together and it is made with ingredients that are easy to have on hand.
For example, I use canned beans and tomatoes which I always have in my pantry. I always have a bag of frozen corn on hand as well. In a pinch, I have even used a large can of chicken in place of fresh.
Another reason I like this soup is that it doesn’t require any special ingredients to make it “allergy free” as it is naturally free of the top 8 allergens.
This makes it a nice recipe to make when we have lunch or dinner guests because everyone can enjoy it – food allergies or no food allergies!
But I saved my favorite thing about this soup for last…you can make it using leftover chicken taco filling!
To make the chicken taco filling:
Combine 1 pound of chicken breasts, 2 tablespoons taco seasoning and 1 -16 oz jar of salsa in a slow cooker. Cook on low for 8 hours or until chicken pulls apart.
It's SO easy!
Use the leftovers from that easy dinner to make this soup. It's like getting 2 meals for 1 and neither one takes too much effort. I really love cooking but even I can appreciate quick and easy dinners!
4 cups wheat/gluten free chicken broth
1) In a large stock pot combine corn, broth, chicken, beans, tomatoes and spices. Bring to a boil. Reduce heat and simmer for 15-20 minutes.