Hearty Chicken Tortilla Soup

2015-05-03
  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Ingredients

  • Vegetable cooking spray
  • Crisp Tortilla Strips
  • 4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
  • 3 1/2 cups Swanson(R) Chicken Broth (Regular, Natural Goodnessa,,c or Certified Organic)
  • 1 teaspoon ground cumin
  • 1/2 cup uncooked regular long-grain white rice
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained
  • 1 cup Pace(R) Chunky Salsa
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice

Method

Step 1

Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.

Step 2

Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

Step 3

Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.

Step 4

Crisp Tortilla Strips: 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.

Step 5

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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