Hearty Chicken Tortilla Soup

Hearty Chicken Tortilla Soup


"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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40 m servings 231 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 105 Ratings

Most helpful positive review

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...

Most helpful critical review

Made this recently and was a little disappointed in the flavor. It was somewhat bland but it was still good. I added 1 can of rinses black beans which turned out very good. I would probably chan...

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!

Love it! I made this for supper tonight on this chilly Delaware evening and it was DELICIOUS! I was so proud of it and of myself because I followed it to the letter (except for adding a can of...

I am so in love with this recipe!!! The only thing I changed was adding more rice, cilantro and broth. Wonderful for cold Colorado nights. My mother-in-law even approved and took my copy of the ...

This soup is awesome! It tasted like something straight from a restaurant kitchen! I followed the recipe exactly and was blown away by how yummie it was! My 6 year old said it was the best thing...

This is awesome! I substituted the chicken breast with a large can of Tyson Chicken for a quick fix. I used a 24oz Pace "Medium" Salsa and a carton of Swanson Chicken Broth. To jazz it up a bi...

I threw all in crockpot and added a can of black beans-very good on cold winternight tonight

This was great! My two year old even ate it! I added a can of black beans for some extra nutrients. Added just 1/3 c rice and used my whole carton of broth (4 cups). I added a can of green chile...