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Hearty Chicken Tortilla Soup

  • prep time: 10 min
  • total time: 45 min
  • serves: 6 people
  • calories: 274 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.

Ingredients

  • 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 or 1 1/2 cups thawed frozen whole kernel corn
  • 1 cup Pace® Chunky Salsa
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro

Instructions

  • Tips

    • Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
    • Make It Spicy: Swap in Swanson® Spicy Chicken Broth in place of our non-spicy version to bring the heat to this recipe.
  • 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.

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