Mexican Chicken Soup

Campbell's Mexican Chicken Soup Recipe

Spices typical in Mexican cuisine and the freshness of cilantro and lime give this hearty soup a freshness you will love.

At a glance

Prep

15 min.

Total

40 min.

Serves

5

Servings: about 1 3/4 cups each

Cook: 25 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

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What You'll Need

1 pound skinless, boneless chicken breast halves, cut into cubes
1 large green bell pepper or red bell pepper, coarsely chopped (about 1 cup)
2 teaspoons chili powder
1 teaspoon garlic powder
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 package (10 ounces) frozen whole kernel corn
1 cup cooked white rice, cooked without butter or salt
1 teaspoon chopped fresh cilantro leaves or parsley (optional)
5 limes wedges

How to Make It

  • 1

    Spray a 4-quart saucepan with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the chicken, pepper, chili powder and garlic powder and cook for 5 minutes, stirring often.

  • 2

    Stir the broth, corn and rice in the saucepan and heat to a boil. Reduce the heat to low.  Cook for 10 minutes or until the chicken is cooked through.  Stir in the cilantro.  Serve with the lime wedges.

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RID#24396

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