Campbell's Chicken Tortilla Soup Recipe
There are only a few ingredients needed for this chicken tortilla soup recipe, which makes it an easy weeknight meal. All you need is chicken breasts, white rice, corn, red pepper, chicken broth, and seasonings.
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
- 1/3 cup uncooked regular long-grain white rice
- 1 1/2 cups frozen corn niblets,
- 1/4 cup chopped red pepper or green pepper
- 1/2 cup Pace® Chunky Medium Salsa
- 1 tablespoon chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
- Crisp Tortilla Strips
Instructions
- Spray a large saucepan with cooking spray and place it over medium-high heat. Stir chicken frequently while cooking until browned.
- Stir cumin into the broth, then pour it over the rice. Stir the mixture and bring it to a boil. Cover and cook for 20 minutes.
- Put the corn, pepper, salsa, cilantro, and lime juice in a large saucepan and heat over low heat until everything is warm. On top, sprinkle Crisp Tortilla Strips.