Here is my tried-and-true recipe for Tortilla Soup. It requires only a stovetop, big pot, can opener, and five minutes of free time to throw everything in the pot. I get rave reviews for this soup whenever I make it - and this is from Texans, who know good tortilla soup.
Dairy-Free, Egg-Free, Nut-Free Tortilla Soup
1 can whole-kernel corn, drained
1 can black beans, drained
1 can pinto beans, drained
1 can chopped green chiles
1 can stewed tomatoes
1 can safe chicken broth
1 packet safe taco seasoning
Optional - 1 cup bite-sized pieces of chicken (I recommend Hormel Natural Choice carved chicken, which is precooked - you can quickly tear it into bite-sized pieces and throw it in the pot)
Combine all ingredients in a large pot, along with one can-full of water. Simmer on medium heat for at least 20 minutes.
Eat as-is or top with crushed tortilla chips and/or guacamole. If you are not allergic to dairy, you can also top with shredded cheese.