How To Make Campbell’s Chicken Tortilla Soup
A delicious and hearty soup made with tender chicken, beans, corn, and topped with crispy tortilla strips.
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Serves:
Ingredients
- 1 can (10.75 oz) Campbell’s condensed cream of chicken soup
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (11 oz) whole kernel corn, drained
- 1 cup water
- 1 cup cooked, shredded chicken breast
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Tortilla strips or chips, for serving
Instructions
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In a large pot, combine the Campbell’s cream of chicken soup, diced tomatoes, black beans, corn, water, shredded chicken, cumin, chili powder, salt, and pepper.
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Place the pot over medium-high heat and bring to a boil, stirring occasionally.
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Reduce the heat to low and simmer for 10-15 minutes or until all the ingredients are heated through.
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Serve hot and top with tortilla strips or chips.
Nutrition
- Calories : 312kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 40mg
- Sodium : 929mg
- Total Carbohydrates : 47g
- Dietary Fiber : 10g
- Sugar : 5g
- Protein : 25g
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