Skip to content

Chicken Tortilla Soup

  • prep time: 15 min
  • total time: 25 min
  • serves: 4 people
  • calories: 196 1 serving

Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.


  • 4 corn tortilla (6-inch), cut into strips
  • 3 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
  • 1/2 cup Pace® Picante Sauce
  • 1 teaspoon garlic powder
  • 1 can (14.5 ounces) whole peeled tomatoes, cut up
  • 2 medium carrot, peeled and shredded (about 1 cup)
  • 1 1/2 cups chopped boneless, skinless chicken breasts, cooked


  • Tips

    • Ingredient Note: For 1 1/2 cups chopped cooked chicken, heat 4 cups water in a 2-quart saucepan over medium heat to a boil.  Add 3/4 pound skinless, boneless chicken breast halves or thighs, cut into cubes, and cook for 5 minutes or until the chicken is cooked through.  Drain the chicken well in a colander.
  • Step 1

    Heat the oven to 400°F.  Place the tortilla strips onto a baking sheet.

  • Step 2

    Bake for 15 minutes or until the tortilla strips are golden.

  • Step 3

    Heat the broth, picante sauce, garlic powder, tomatoes and carrots in a 2-quart saucepan over medium-high heat to a boil . Reduce the heat to low.  Cook for 5 minutes.

  • Step 4

    Stir the chicken in the saucepan and cook until the mixture is hot and bubbling.  Top with the tortilla strips before serving.

Recently Viewed