This dish is a tasty way to add some nutritious ingredients to your family’s diet. They will enjoy the taste of salmon, brown rice, crisp, fresh vegetables, and a spicy sauce, and you will receive comments.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (15 ounce) can black beans, drained
- 1 (14.5 ounce) can chicken broth
- 1 (14 ounce) can whole kernel corn
- 1 (12.5 fl oz) can chicken chunks, drained
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
Instructions
- Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 7 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 1573 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this soup many times. It’s one of my favorites.
It was good. I added Cheddar cheese, avocado and crushed corn chips on top
Jazz it up with cumin and chili powder, and step it up with a boneless chicken breast. Easy and delicious in a slow cooker! I removed and shredded the breast with two forks before serving. Top with lime juice, cheese and avocado. Yum!
I can’t imagine using canned chicken, so minus one star. I sauted several chicken breast dusted with taco seasoning, and frozen enough for two more pots. Orherwise, I followed the recipe to the letter. I love anything you just open and dump. I will make this again and again.
So I hate when people review recipes then completely change what they put in, but I’m doing it anyways! I used this recipe as a guide and satisfied one of my picky eaters who is even eating leftovers (he never does that). I based mine off comments from this, a similar recipe, and what I had on hand. I used chicken broth, cream of chicken, and 1/2 a can of progresso tomato basil soups. A can of chipotle corn, black beans and white beans. 2 tablespoons of taco seasoning. Put it in the crock pot for a while. It was a little spicy for me, but we just added sour cream – I added cheese to mine as well. Yummy!
I added some spices and topped thre soup with shredded cheese, green onions, sour cream, and crumbled tortilla chips. also used grilled chicken. YUM
This recipe is super easy (the hardest part is opening the cans) and DELICIOUS! After reading other people’s reviews, I did add 1 TBS each of chili powder and cumin, and 3/4 tsp of dried cilantro. I cooked it in my Instant Pot, on the soup setting (30 minutes and quick release). It tasted homemade and slow cooked, even with the canned chicken! I served it with Mexican blend cheese, a dallop of sour cream, and avocado, as well as crushed South of the Border tortilla chips. My husband and teenager say this recipe is a keeper, and I agree!
I grilled my chicken breast in olive oil and Uncle Chris Gourmet steak seasoning, followed the recipe with the other canned items and added cumin and chili powder to taste and this soup is a crowd pleaser!
Sorry; this recipe, while extremely easy, just didn’t do it for me. Especially considering I did the add-ins of spices.
I switched a can of condensed cream of chicken soup for one of the cans of chicken broth. I also added a can of drained, rinsed pinto beans. I took it to a church soup lunch. A woman asked for the recipe. Shortly after that, her husband asked for “the real recipe”. He couldn’t believe the ingredients were all canned. The whole is greater than the sum of the parts.
All in all this is a good recipe. I did not use cream of chicken soup, also added a few more items such as a taco seasoning, along with cumin, and a pinch of cayenne pepper. Also used low sodium chicken broth. I use chicken tender strips to cut up in cubes and not canned chicken.
I usually make homemade Chicken Tortilla Soup in the crock pot, but this was great for camping!
So easy and so so good!!!
This is an easy last minute meal and I always have the ingredients on hand. I add some taco seasoning for a little more flavor.
I replaced the canned chicken for a shredded chicken breast I had. It was absolutely delicious. My husband said a 10 and we’ll definitely add this to our favorite easy meal list.
I followed the tips from some other reviews. I added cumin, garlic powder and cilantro paste. I veganized this recipe by substituting a vegan chicken protein and using a can of tomato soup instead of the cream of chicken that was recommended by one of the other reviewers. Also used veggie stock instead of the chicken stock. Super easy and received rave reviews from vegan and non vegan guests. Will make again!
I ended up using frozen corn and fresh broth but the “spicy” tomato’s really made the soup all worth it. It’s cheep to do and tasted great!
Easy to tweak recipe. I served this to my elderly father and he loved it. Note: Never purchase can items with salt added. Only if you plan to keep the can for years. Always salt to your taste. Besides salt is cheap.
This is my go to soup if I am in a hurry to get something fixed in under 15 minutes. It is so versatile that you can substitute the beans and corn for what you like. If I don’t have black beans on hand, I use pinto and if I don’t have corn, I use two cans of beans. I also add an additional can of chicken as well as a teaspoon of Cumin to give it more flavor.
It’s really quick, which keeps it on my to-make list. I really wish it had more of a strong flavoring, though. I think its a little bland. Salsa can substitute for tomatoes and chilies. Sour cream and cheese are an extra that is great when you have time for it and aren’t in a hurry.
I doubled the amount of broth and omitted the cream of chicken soup. I’ve made it a few times now an I love to make it ahead of time so the flavors have to to just meld together.