Hearty Chicken Tortilla Soup

Campbell's Hearty Chicken Tortilla Soup Recipe

When you're looking for a hearty, satisfying soup that's packed with flavorful ingredients, this is the soup for you.  It's loaded with chicken, corn, and rice, and it gets a burst of great flavor from salsa, cilantro and lime.

At a glance

Prep

10 min.

Total

40 min.

Serves

6

Servings: 1 1/2 cups per serving

Cook: 30 min.

Cost per recipe: $9.98 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

4 corn tortillas, cut into thin strips
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon ground cumin
1/2 cup uncooked long grain white rice
1 can (11 ounces) Mexican style corn (corn with red and green peppers), drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped cilantro
2 tablespoons fresh lime juice

How to Make It

  • 1

    Heat the oven to 425°F. Place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden.

  • 2

    Spray a 6-quart saucepot with vegetable cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.

  • 3

    Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

  • 4

    Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with the tortilla strips.

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Recipe Nutritional Information

Made With

Swanson® Chicken Broth

calories

292

totalfat

4.1g

saturatedfat

0.5g

cholesterol

68mg

sodium

1043mg

totalcarbohydrate

36.7g

dietaryfiber

3g

protein

24.6g

vitamina

4%DV

vitaminc

8%DV

calcium

4%DV

iron

6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
  • Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
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RID#23934