Mexican Chicken-in-a-Pot Soup

Campbell's Mexican Chicken-in-a-Pot Soup Recipe

Turn a rotisserie chicken into something wonderful...a hearty soup, seasoned with sautéed onions, green peppers, tomatoes and lime juice. And it's ready in less than one hour!

At a glance


25 min.


55 min.



Servings: about 2 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 cooked rotisserie chicken (about 1 1/2 pounds)
2 tablespoons vegetable oil
2 large onions, coarsely chopped (about 2 cups)
2 large green peppers, coarsely chopped (about 2 cups)
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano leaves, crushed
7 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 tablespoon lime juice
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)

How to Make It

  • 1

    Remove the skin and bones from the chicken. Shred about half of the chicken meat using 2 forks or pull apart with your fingers to make about 2 cups.

  • 2

    Heat the oil in a 4-quart saucepan over medium heat. Stir the onions, peppers, garlic, cumin and oregano in the saucepan and cook for 5 minutes or until the vegetables are tender-crisp.

  • 3

    Stir the broth and tomatoes in the saucepan and heat to a boil. Reduce the heat to low and cook for 10 minutes. Add the chicken and cook for 10 minutes or until the vegetables are tender.

  • 4

    Stir in the lime juice. Spoon about 1/2 cup rice into each of 6 serving bowls. Evenly ladle the soup over the rice.

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