Tex-Mex Chicken Soup

Campbell's Tex-Mex Chicken Soup Recipe

This appetizing soup features chicken and corn and a tasty broth enhanced with salsa and picante sauce.

At a glance


10 min.


35 min.



Servings: about 1 1/2 cups each

Cook: 25 min.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

  • Spicy Hot V8®

    Spicy Hot V8®

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into cubes
3 cups V8® 100% Vegetable Juice or Spicy Hot V8® 100% Vegetable Juice
2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 cup Pace® Picante Sauce
1 can (about 16 ounces) whole kernel corn, drained

How to Make It

  • 1

    Heat the oil in a 3-quart saucepan over medium-high heat. Add the chicken and cook until it's well browned, stirring often

  • 2

    Stir the vegetable juice, broth, picante sauce and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.

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