Hearty Chicken Tortilla Soup

Liven up your soup repertoire with this Mexican-inspired twist on a classic chicken soup.

Products you'll need:

PACE® Chunky Medium Salsa

PACE® Chunky Medium Salsa

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CAMPBELL’S® Organic Free Range Chicken Broth

CAMPBELL’S® Organic Free Range Chicken Broth

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  • 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*


  1. Spray large saucepan with cooking spray and heat over medium-high heat 1 minute. Add chicken and cook until browned, stirring often.
  2. Add broth, cumin and rice. Heat to a boil. Cover and simmer for 20 minutes.
  3. 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.

Ratings & Reviews

  • D C.

    March 14, 2016

    Rating by D

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Amount Per Serving
Calories 220
Fat 2.5 g
Saturated Fat 0.5 g
Cholesterol 40 mg
Sodium 850 mg
Carbohydrate 32 g
Dietary Fibre 3 g
Protein 21 g
Calcium 4 %DV
  • One serving of vegetables
  • Excellent source of protein

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