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Tortilla Chicken Bean Soup

Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. —Michelle Larson, Greentown, Indiana
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    5 servings


  • 1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
  • 1-1/3 cups water
  • 1 cup salsa
  • 1 cup canned pinto beans, rinsed and drained
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup frozen diced cooked chicken, thawed
  • 1 teaspoon ground cumin
  • Toppings: Crushed tortilla chips, shredded cheddar cheese and sour cream


  • In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.
Nutrition Facts
1 cup: 193 calories, 2g fat (1g saturated fat), 19mg cholesterol, 869mg sodium, 30g carbohydrate (3g sugars, 5g fiber), 13g protein.

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Average Rating:
  • rena 55
    Oct 12, 2019

    Soup season is upon us! This one is so easy, uses pantry staple items and is delicious! Will put this in our soup rotation!

  • Arod61
    Oct 6, 2018

    Quick to prepare, great favor. I added more chicken and used medium salsa. Family loved it.

  • Lstrange
    Oct 13, 2016

    Pretty easy, quick and tastes fine. Served it with Buttery Corn Bread

  • Michellelantersmith
    Sep 11, 2016

    This soup was really yummy and easy to make. Even my kids liked it and that says a lot for a soup!

  • Halee2003
    Oct 20, 2015

    No comment left

  • debbiepski
    Mar 9, 2015

    Very good and easy. I added more salsa and a little garlic salt for extra flavor, but otherwise it was really good.

  • WaywardCreations
    Mar 4, 2015

    I liked the soup but my honey RAVED about it. It freezes fabulously, and is hearty, and filling. I have even thawed some out and added left-over taco meat, spanish rice left-overs, and a bit more corn and beans to use up what I had, and stretch the soup even further.

  • NancyKR
    Dec 6, 2014

    Easy and delicious! To keep it gluten-free, instead of adding canned soup, add 1/4 cup uncooked rice and extra water— it turned out great. (Just needs extra cooking time until rice is done—20-30 min). I also seasoned with a taco seasoning packet.

  • Cklee1403
    Nov 22, 2014

    This soup is fast and delicious .I added chicken broth with s cup of cooked rice instead of the chicken and rice soup. Instead of cumin I added a package of taco seasoning. I added cheese when served and served it with mexican cornbread. I will definitly make this again.

  • LizaMay
    Nov 22, 2014

    The whole family Loved this dish, so easy to make and goes great with corn bread.