Chicken Tortilla Soup Recipe

What You'll Need

4 corn tortillas (6-inch), cut into strips
3 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
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.

Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

196 191 196

totalfat

3.2g 3.1g 2.7g

saturatedfat

0.6g 0.6g 0.6g

cholesterol

44mg 44mg 44mg

sodium

916mg 1187mg 933mg

totalcarbohydrate

21.1g 21.1g 21.1g

dietaryfiber

4.2g 4.2g 4.2g

protein

19.5g 19.5g 19.5g

vitamina

130%DV 130%DV 130%DV

vitaminc

25%DV 25%DV 25%DV

calcium

10%DV 10%DV 10%DV

iron

6%DV 6%DV 10%DV

  • 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.