Chicken Tortilla Soup

Campbell's Chicken Tortilla Soup Recipe

Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.

At a glance

Prep

15 min.

Total

40 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 10 min.

Bake: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

4 corn tortillas (6-inch), cut into strips
3 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1/2 cup Pace® Picante Sauce
1 teaspoon garlic powder
1 can (14.5 ounces) whole canned peeled tomatoes, cut up
2 medium carrots, peeled and shredded (about 1 cup)
1 1/2 cups chopped cooked chicken

How to Make It

  • 1

    Heat the oven to 400°F.  Place the tortilla strips onto a baking sheet.

  • 2

    Bake for 15 minutes or until the tortilla strips are golden.

  • 3

    Heat the broth, picante sauce, garlic powder, tomatoes and carrots in a 2-quart saucepan over medium-high heat to a boil . Reduce the heat to low.  Cook for 5 minutes.

  • 4

    Stir the chicken in the saucepan and cook until the mixture is hot and bubbling.  Top with the tortilla strips before serving.

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  • Ingredient Note: For 1 1/2 cups chopped cooked chicken, heat 4 cups water in a 2-quart saucepan over medium heat to a boil.  Add 3/4 pound skinless, boneless chicken breast halves or thighs, cut into cubes, and cook for 5 minutes or until the chicken is cooked through.  Drain the chicken well in a colander.
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RID#24966

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