Hearty Chicken Tortilla Soup

77 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (77)

Rate This Recipe


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 recipe. These "substitutions" were that I used boiling water and chicken bouillon to make the broth (I never buy canned brother anymore, too expensive and takes too much room in the pantry as I use quite a bit). I also substituted my own salsa for the Pace brand. I added a little more cilantro since I LOVE cilantro. And I didn't have the "Mexican-style" corn with the peppers, so I just used regular corn... I don't think that made a huge difference in flavor since those peppers probably don't have much taste coming from a can of corn... more of a texture thing. I tasted the soup and thought it was excellent and flavorful BEFORE I added a can of Rotel HOT Tomatoes with Habanero peppers. I like things very spicy and I also think tortilla soup should have some diced tomatoes in it, so this was an great touch for me. However, the soup was still very good before the Rotel. I look forward to making this recipe again on days I have leftover chicken for a very quick meal (30 mins. with precooked chicken that is already chopped/shredded). I also would like to try this in the crockpot with whole raw chicken breasts thrown in with everything else... and then shred the chicken at the end.

Karen Bussenger

Karen Bussenger

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!

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Amount Per Serving (6 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 33.2 g
  • 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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Southwestern Chicken and White Bean Soup


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Slow-Simmered Chicken Rice Soup