Tortilla Soup

Campbell's Tortilla Soup Recipe

It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.

At a glance

Prep

10 min.

Total

50 min.

Serves

8

Servings: 1 1/4 cups each

Cook: 40 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

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 teaspoon cumin
6 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
28 ounces diced tomatoes ( 1 can)
1 can canned chipotle chilies in adobo sauce, minced
7 corn tortillas (6-inch)
2 cups vegetable oil
2 tablespoons chopped cilantro
1 cup cubed avocado
3 medium green onions (scallions), sliced (about 1/3 cup)
to taste Lime juice

How to Make It

  • 1

    Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.

  • 2

    Stir the broth, tomatoes and chipotle pepper in the saucepot and heat to a boil. Reduce the heat to low.

  • 3

    Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.

  • 4

    While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until they're golden. Remove with a slotted spoon and drain on paper towels. Season as desired.

  • 5

    Pour half of the broth mixture into a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.

  • 6

    Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.

Full Screen View

  • Tip: *Chipotle chili peppers in adobo sauce are sold in cans and may be found in the Mexican or ethnic food section of grocery stores.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27284

Your Recently Viewed Recipes