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–+ servings

6-Can Slow Cooker Chicken Tortilla Soup

The ultimate 5-minute pantry dinner. This "6-can" miracle uses shelf-stable staples to create a rich, flavorful Tex-Mex soup with zero chopping or prep required.
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Prep Time 5 minutes
Cook Time 4 hours
Course Dinner, Light Main Course
Cuisine American
Servings 6 servings

Equipment

  • 6-quart slow cooker
  • Can opener

Ingredients
  

  • 1 can 14.5 oz Chicken broth
  • 1 can 15 oz Black beans, drained and rinsed
  • 1 can 15 oz Whole kernel corn, drained
  • 1 can 10 oz Rotel (Diced tomatoes with green chilies)
  • 1 can 12.5 oz Chunk chicken, drained (or 1 lb raw breasts)
  • 1 can 10 oz Red enchilada sauce

For Serving: Fresh cilantro, lime wedges, avocado, and tortilla strips

Instructions
 

  • The Dump: Open all six cans. Add the chicken broth, black beans, corn, Rotel, chunk chicken, and enchilada sauce into the slow cooker.
  • Stir: Give the ingredients a quick stir to ensure the enchilada sauce is evenly dispersed.
  • Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
  • The Finish: If using raw chicken breasts, remove and shred them before returning to the pot. If using canned chicken, simply stir to break up any large chunks.
  • Doctor It: Just before serving, stir in a handful of fresh cilantro and a squeeze of lime.
  • Serve: Ladle into bowls and top with fresh avocado and tortilla strips.

Notes

  • The "Zero-Prep" Protein Hack: To keep prep under 5 minutes, use chunk canned chicken. If you prefer the texture of shredded fresh chicken, use 1 lb of raw boneless breasts; just ensure they reach an internal temperature of 165°F before shredding.
  • Sodium Management: Because this recipe relies on canned goods, the sodium content can be high. To reduce it, choose "Low Sodium" chicken broth and "No Salt Added" black beans and corn, ensuring you rinse the beans thoroughly.
  • The "Brightening" Rule: Canned soups can sometimes taste "flat." Always add a heavy squeeze of fresh lime juice and a handful of chopped cilantro just before serving. This acidity and freshness "mask" the canned profile and make it taste like a scratch-made meal.
  • Texture Control: If you prefer a thicker, more "stew-like" soup, drain the corn and beans before adding. If you like a traditional broth-heavy soup, add the canning liquids as well.
  • Storage & Freezing: This soup is an ideal freezer meal. You can dump all the (unopened) cans into a gallon-sized freezer bag for an "emergency kit." Once cooked, leftovers keep beautifully in the fridge for up to 4 days.
Keyword 6 can soup, Easy tortilla soup, slow cooker pantry meal
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