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


10 min.


50 min.



Servings: about 1 1/4 cups each

Cook: 40 min.

Cost per recipe: $10.28 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

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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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
1 can  (28 ounces) diced tomatoes
1 canned chipotle pepper  in adobo sauce, drained and minced
7 corn tortillas  (6-inch)
2 cups vegetable oil
2 tablespoons  chopped cilantro
1 cup  cubed avocado
3  medium green onions, sliced (about 1/3 cup)
1 tablespoon lime juice

How to Make It

  • 1

    Heat the olive oil in a 4-quart saucepan 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 pepper in the saucepan 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 tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the vegetable oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden brown. Drain on paper towels. Season as desired.

  • 5

    Pour half the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the blended mixture into a large bowl.  Repeat with the remaining broth mixture. Stir in the cilantro. Season to taste.

  • 6

    Divide the soup among 8 serving bowls. Top with the tortilla strips, avocado and green onion.  Drizzle with the lime juice.

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