Hearty Chicken Tortilla Soup Recipe - Allrecipes.com
Hearty Chicken Tortilla Soup Recipe
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Hearty Chicken Tortilla Soup
This one-pot Mexican classic is easy and packed with flavor. See more
  • READY IN 40 mins

Hearty Chicken Tortilla Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
Mar 16, 2009

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.

 
Most Helpful Critical Review
Jan 21, 2011

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 change something to the recipe next time, but I'm not sure what that would be...

 
Jan 12, 2009

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.

 
Jan 04, 2009

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!

 
Oct 05, 2009

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 recipe home with her! Thanks!

 
Feb 18, 2009

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 rinsed and drained black beans) and it turned out just perfect. We could smell the cilantro and cumin as the soup was cooking and it made us so anxious for it to be done. I did use a different kind of salsa just because I like it better and it has a bit of a kick to it (not hot, just zesty), but we do like Pace and I'm sure it would have been just as tasty if I'd used that salsa. My only problem There was only enough for one bowl left for leftovers because the four of us ate it all! Next time, I'll double the recipe. Thanks so much for this recipe...I know we'll use it again and again.

 
Jun 22, 2009

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 I had ever made!!!!!

 
Apr 22, 2011

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 bit, I added Rotel tomatoes, a can of Black Beans (drained and rinsed), Northern Beans (undrained), substituted rice with a can of Spanish Rice, and added 16 oz Sour Cream and a can of Fiesta Nacho Cheese Soup. About 5 mins before serving, I added bite size flour tortilla pieces. Feeds an army! Outstanding!

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 1087 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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