Picante Tortilla Soup

Campbell's Picante Tortilla Soup Recipe

This sassy southwestern-style soup features prepared picante sauce mixed with chicken broth, zucchini, tortilla strips and chopped fresh cilantro...and it's ready to serve in just 30 minutes!

At a glance

Prep

15 min.

Total

30 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 jar (16 ounces) Pace® Picante Sauce
2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 large zucchini, diced (about 2 cups)
1 cup diced cooked chicken
2 tablespoons chopped fresh cilantro leaves
3 corn or flour tortillas (6-inch), cut into thin strips

How to Make It

  • 1

    Heat the picante sauce, broth, zucchini and chicken in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the zucchini is tender.

  • 2

    Stir in the cilantro and tortilla strips.

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Easy Substitutions

  • Helper: To cut the tortillas into thin strips more easily, roll them up first, then cut them crosswise into strips.
  • Easy Substitution: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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RID#50483

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