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Hearty Chicken Tortilla Soup Recipe

Hearty Chicken Tortilla Soup
Source: campbells

Ingredients

  • 2 boneless, skinless chicken breasts (about 8 oz / 250 g), cut into chunks
  • 1 box (900 mL)  CAMPBELL’S® Organic Free Range Chicken Broth
  • 1 tsp (5 mL) ground cumin
  • 1/3 cup (80 mL) uncooked regular long grain white rice
  • 1 1/2 cups (375 mL) frozen corn niblets,
  • 1/4 cup (60 mL) chopped red pepper or green pepper
  • 1/2 cup (125 mL) PACE® Chunky Medium Salsa
  • 1 tbsp (15 mL) chopped fresh cilantro leaves
  • 2 tbsp (30 mL) fresh lime juice
  • Crisp Tortilla Strips*
PREP TIME
10m 		COOK TIME
30m 		TOTAL TIME
40m
YIELD
4 servings

Instructions

  • Spray large saucepan with cooking spray and heat over medium-high heat 1 minute. Add chicken and cook until browned, stirring often.
  • Add broth, cumin and rice. Heat to a boil. Cover and simmer for 20 minutes.
  • Stir in corn, pepper, salsa, cilantro and lime juice; heat through. Top with Crisp Tortilla Strips.

Recipe tips
*Crisp Tortilla Strips: Preheat oven to 425°F (220°C). Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with cooking spray. Bake 10 minutes or until golden.

DinnerSoups

A recipe from campbells

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