Easy Chicken Tortilla Soup

1 lrg can chicken broth
1 family sized can of Chicken and Rice Soup
1-2 cans of chicken
1 lrg can of red enchilada sauce
1 can of black beans or red kidney beans (optional- sometimes I add for fiber and protein)

Combine all above ingredients and heat completely. I use a crock pot a lot.

Cut about 10-15 corn tortillas in to strips and bake at 400 for about 5 or 6 minutes, or until crisp.

Ladle soup in to a bowl and top with tortilla strips, sour cream, and cheddar cheese.


  1. Looks like another winner! I'm trying to pull out a ton of soup/casserole dishes that I can make in a few weeks to start stocking up the freezer -- this one looks easy enough to not even have to make ahead, though!

  2. It really is. It doesn't sound very nice, but I usually refer to it as my "dump" soup, because I just open up cans and dump it all in!

  3. I'm looking forward to trying this one out.