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


15 min.


40 min.



Servings: about 1 1/2 cups each

Cook: 10 min.

Bake: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

4 Mission® corn tortillas (6-inch), cut into strips
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 cup Pace® Picante Sauce
1 teaspoon garlic powder
1 can (14.5 ounces) whole 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


222 217 222


5g 5g 5g


1g 1g 1g


47mg 51mg 47mg


941mg 1212mg 958mg


25g 25g 25g


5g 5g 5g


19g 19g 20g


113%DV 113%DV 113%DV


23%DV 23%DV 23%DV


6%DV 6%DV 6%DV


8%DV 8%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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