Seven Can Chicken Tortilla Soup Recipe
Learn how to make our reader favorite Seven Can Chicken Tortilla Soup in the Instant Pot, slow cooker, and stovetop.
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Cooking tools:
- Pressure cooker
- Slow cooker
- Stockpot
- Stove
- Colander
- Can opener
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
- Zip-top bag
Ingredients
- 15 ounces black beans (drained and rinsed)
- 15 ounces pinto beans (drained and rinsed)
- 14 1/2 ounces diced tomatoes (drained)
- 15 ounces sweet canned corn (drained)
- 12 1/2 ounces canned chicken breast (drained)
- 10 ounces green enchilada sauce
- 14 ounces chicken broth
- 1 1/4 ounces taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional topping)
- 1/3 cup sour cream (optional topping)
- 1 avocado (optional topping)
- 2 cups tortilla chips (optional topping)
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