This hearty chicken tortilla soup recipe is very hearty and satisfying. If you want a healthier version or a more earthy flavor, swap out the white rice with brown rice.
How To Make Hearty Chicken Tortilla Soup
Ingredients
- 1 lb. boneless chicken breasts
- 3 ½ cups Swanson Chicken Broth
- 1 tsp. ground cumin
- 1/2 cup white rice, uncooked
- 11 oz. whole kernel corn, drained, can
- 1 cup Pace Chunky Salsa
- 1 tbsp. fresh cilantro leaves, chopped
- 2 tbsp. lime juice, fresh
- 1 cup crisp tortilla strips
Instructions
-
Spray a saucepot with cooking spray and heat over medium-high heat for 1 minute.
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Cut chicken into 1" pieces. Cook in the saucepot until browned, stirring often.
- Add broth, cumin and rice. Heat to a boil.
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Cover and cook over low heat for 20 minutes.
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Stir in corn, salsa, cilantro and lime juice. Heat through.
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Top with crisp tortilla strips and serve.
To make homemade crisp tortilla strips (optional)
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Preheat oven to 425 degrees.
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Cut 4 corn tortillas into thin strips and place them on a baking sheet.
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Spray with cooking spray and bake 10 minutes or until golden.
Nutrition
- Sugar: 2g
- :
- Calcium: 34mg
- Calories: 218kcal
- Carbohydrates: 25g
- Cholesterol: 48mg
- Fat: 4g
- Fiber: 1g
- Iron: 1mg
- Potassium: 459mg
- Protein: 19g
- Saturated Fat: 1g
- Sodium: 847mg
- Vitamin A: 199IU
- Vitamin C: 4mg
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