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It doesn’t get any easier than this 8 Can Chicken Tortilla Soup! Dinner is ready in minutes! Just open, dump, heat, and enjoy bold, delicious flavor in no time!

Pot of 8 can chicken tortilla soup with a wooden ladle.Pot of 8 can chicken tortilla soup with a wooden ladle.

8 Cans, Endless Reasons to Love It

  • Great Meal Prep! This soup keeps so well and tastes even better the next day! It’s great for meal prep, make a big batch, and enjoy it all week long.
  • Perfect for Busy Nights: Quick enough for a last-minute meal but satisfying enough to feel homemade.
  • Customizable and Fun: Pile on your favorite toppings! Add crushed tortilla chips, cheese, avocado, or a squeeze of lime to make every bowl your own.

8 Can Chicken Tortilla Soup Ingredients

Overhead shot of labeled ingredients.Overhead shot of labeled ingredients.
  • Canned Chicken: If you use precooked canned chicken breast, its a one pot meal. But you can make your own chicken or shred rotisserie chicken if you prefer.
  • Rotel: Pick your heat level by choosing mild, medium, or hot Rotel.
  • Red Enchilada Sauce: Swap with green enchilada sauce if you prefer!

How to Make 8 Can Chicken Tortilla Soup

If you forgot about dinner, don’t worry, just grab the ingredients from your pantry, and let’s get started! And, if you liked this, you have to try my 8 Can Chicken Taco Soup next!

  1. Combine: In a large pot, over medium heat, add the canned chicken breast, red enchilada sauce, Rotel tomatoes and green chilies, black beans, corn, and chicken broth. 
  2. Simmer: Stir in the lime juice, cumin, chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. Garnish 8 can chicken tortilla soup with tortilla strips and desired toppings!
Large pot with all of the canned ingredients dumped in.Large pot with all of the canned ingredients dumped in.
Someone squeezing lime juice over the seasoned canned ingredients in the pot.Someone squeezing lime juice over the seasoned canned ingredients in the pot.

Alyssa’s Pro Tip

Topping Ideas: Try diced avocado, a squeeze of lime, shredded cheese, a dollop of sour cream, and a sprinkle of cilantro for the perfect final touch.

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  • In a large pot, over medium-high heat, add 2 (12.5-ounce) cans chicken breast, 1 (10-ounce) can red enchilada sauce, 1 (10-ounce) Rotel tomatoes and green chilies, 1 (15-ounce) can black beans, 1 (15-ounce) can whole kernel corn, and 2 (14.5-ounce) cans chicken broth.

  • Stir in 1 juiced lime, 2 teaspoons cumin, 2 teaspoons chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.

  • Garnish with tortilla strips and desired toppings!

Storage & Reheating Instructions

  • In the Refrigerator: Once cooled, store your leftover soup in an airtight container in the fridge for up to 5 days.
  • To Reheat: Reheat leftovers over the stove or in the microwave until warmed through.

Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 0.4gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 0.4mgSodium: 24mgPotassium: 57mgFiber: 1gSugar: 0.4gVitamin A: 320IUVitamin C: 5mgCalcium: 18mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Bowl of 8 can chicken tortilla soup.Bowl of 8 can chicken tortilla soup.

More Easy Soup Recipes

If you liked this 8 can chicken tortilla soup, please leave me a comment and give it a star rating to help other readers know they can trust it! Here are a few more soups I’d love for you to try and rate!