Hearty Chicken Tortilla Soup

Hearty Chicken Tortilla Soup

78

"This hearty, satisfying soup simmered in golden Swanson® Chicken Broth features chunks of chicken, corn, rice and salsa, and is garnished with cilantro and lime."

Ingredients

40 m {{adjustedServings}} servings 231 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1087 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Spray a 6-quart sauce pot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the sauce pot. Cook until it's browned, stirring often.
  2. Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
  3. Stir in the corn, salsa, cilantro and lime juice. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
  4. Heat the oven to 425 degrees 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.

Footnotes

  • 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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Reviews

78
  1. 105 Ratings

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I do believe that you should rate the recipe "as-is", but I still would like to give this recipe 5 stars as the changes I made were my preferences and does not change the quality of the original...

Absolutely Delicious! I added 1 can drained and rinsed black beans to the soup and topped each bowl with shredded cheese and a dollup of sour cream along with store bought tortilla chips.

Very easy & made good leftovers too! I made some small changes: used brown not white rice, more cilantro, a can of diced tomatoes & low sodium broth. Just tried to make healthier & still yummy!