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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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

200 200 200

totalfat

3.5g 3.5g 3.5g

saturatedfat

0.5g 0.5g 0.5g

cholesterol

45mg 45mg 45mg

sodium

1190mg 1190mg 1190mg

totalcarbohydrate

23g 23g 23g

dietaryfiber

4g 4g 4g

protein

20g 20g 20g

vitamina

130%DV 130%DV 130%DV

vitaminc

25%DV 25%DV 25%DV

calcium

10%DV 10%DV 10%DV

iron

10%DV 10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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