Hearty Turkey Tortilla Soup

Campbell's Hearty Turkey Tortilla Soup Recipe

Leftover turkey is easily transformed into this satisfying soup with just the right amount of spice!  Ready in just 50 minutes, it's simply delish!

At a glance


15 min.


50 min.



Servings: about 1 1/2 cups each

Cook: 25 min.

Bake: 10 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

3 1/2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1/2 cup uncooked long grain white rice
1 teaspoon ground cumin
2 cups shredded or cubed cooked turkey
1 can (about 11 ounces) Mexican style corn (corn with red and green peppers), drained
1 cup Pace® Picante Sauce
1 tablespoon chopped cilantro
2 tablespoons lime juice
2 corn tortillas, cut in half

How to Make It

  • 1

    Heat the broth, rice and cumin in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

  • 2

    Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.

  • 3

    Heat the oven to 425°F.  Cut the tortilla halves into thin strips.  Place the tortilla strips onto a baking sheet.  Spray with vegetable cooking spray.

  • 4

    Bake for 10 minutes or until the tortilla strips are golden brown.  Top the soup with the tortilla strips.

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