Skip to content

Hearty Chicken Tortilla Soup

Image of prepared Hearty Chicken Tortilla Soup recipe
  • prep time: 10 min
  • total time: 45 min
  • serves: 6 people
  • calories: 235 1 serving

When you're looking for a hearty, satisfying soup that's packed with flavorful ingredients, this is the soup for you.  It's loaded with chicken, corn, and rice, and it gets a burst of great flavor from salsa, cilantro and lime.


cost per recipe: $11.35

  • 4 corn tortilla, cut into thin strips
  • 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 4 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
  • 1 teaspoon ground cumin
  • 1/2 cup uncooked long grain white rice
  • 1 can (12 ounces) whole kernel corn, drained
  • 1 cup Pace® Chunky Salsa
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro


  • Tips

    • Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
  • Step 1

    Heat the oven to 425°F. While the oven is heating, place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden.

  • Step 2

    While the tortilla strips are baking, spray a 6-quart saucepot with vegetable cooking spray.  Season the chicken with salt and pepper, if desired.  Heat over medium-high heat for 1 minute. Add the chicken to the saucepot (to prevent sticking, make sure the pot is hot before adding the chicken). Cook until browned, stirring often.

  • Step 3

    Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

  • Step 4

    Stir the corn, salsa and lime juice in the saucepot. Cook until the rice is tender. Stir in the cilantro.  Season to taste. Top with the tortilla strips before serving.


Sort By:
  • Yummy soup

    March 12, 2018

    My soup was better than a restaurant. I tweaked the recipe with Rice A Roni Spanish Rice and baked chicken breast from my local deli. It was so flavorful. Can't wait to eat the leftovers!

  • very tasty!

    June 3, 2014

    Like another reviewer, I used canned chicken. I also added a can of diced tomatoes and a can of black beans. We had chicken quesadillas to go with it. So easy and delicious! Leftovers were great too.

  • Sooo good!

    October 23, 2013

    I made this recipe for the first time today, my husband loved it. It was super easy to make, and was delicious. The only thing I did differently was add a little more chicken stock because it was too thick. I will definitely make this again.

  • Hearty Chicken Tortilla Soup

    November 5, 2011

    This was amazing! I used my crock pot on low 6 hours and doubled the recipe. I omitted the cilantro and instead of 4 boneless chicken breasts I used two -12.5 oz. cans of breast meat. Next time I will use half the rice as it really thickened up the recipe since I used the crock pot. But as I said it was Amazing!! It is now on my "go-to" recipes. Thanks CKH!!

  • Hearty Chicken Tortilla Soup

    April 21, 2011

    I add a can of rinsed black beans and use HOT Salsa and then freeze the leftovers! LOVE this soup!

    Recently Viewed