Skip to content Skip to sidebar Skip to footer
Home / recipe / soup / swanson / tortilla

Swanson Tortilla Soup Recipe

Post a Comment
Table of Contents [Show]

Mexican Tortilla Soup Swanson
Mexican Tortilla Soup Swanson from www.campbells.com

Description

This Swanson Tortilla Soup Recipe is a perfect dish for a chilly evening. It is a hearty, flavorful soup that is easy to make and requires only a few simple ingredients. This soup is packed with chicken, vegetables, and spices, and is topped with crunchy tortilla strips, making it a satisfying, delicious meal that will warm you up from the inside out.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups Swanson Chicken Broth
  • 1 can (15 oz.) diced tomatoes
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup corn kernels
  • 2 cups cooked chicken, shredded
  • 1/4 cup cilantro, chopped
  • 4 corn tortillas, cut into thin strips
  • 1 avocado, diced
  • 1 lime, cut into wedges

Equipment

  • Dutch oven or large pot
  • Sharp knife
  • Cutting board
  • Baking sheet

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion, garlic, red bell pepper, and jalapeño pepper, and sauté until the vegetables are tender, about 5 minutes.
  3. Add the cumin, chili powder, salt, and black pepper and stir to combine.
  4. Add the Swanson Chicken Broth, diced tomatoes, black beans, corn, and shredded chicken, and bring to a simmer.
  5. Cover the pot and let the soup simmer for about 15 minutes to allow the flavors to meld together.
  6. While the soup is simmering, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  7. Arrange the tortilla strips on the prepared baking sheet and bake for about 10 minutes, or until they are crispy and golden brown.
  8. Stir the chopped cilantro into the soup just before serving.
  9. Ladle the soup into bowls and top with the crispy tortilla strips, diced avocado, and a wedge of lime.
  10. Enjoy your Swanson Tortilla Soup!

Notes

This recipe makes 4-6 servings.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 230
  • Total fat: 8g
  • Saturated fat: 1g
  • Trans fat: 0g
  • Cholesterol: 35mg
  • Sodium: 660mg
  • Total Carbohydrates: 25g
  • Dietary fiber: 7g
  • Sugars: 4g
  • Protein: 18g

Recipes FAQ

What can I use instead of chicken broth?

You can use vegetable broth or water instead of chicken broth if you prefer.

Can I use canned chicken instead of cooked chicken?

Yes, you can use canned chicken instead of cooked chicken if you prefer. Just be sure to drain the canned chicken before adding it to the soup.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it when you are ready to serve. Just be sure to store the tortilla strips separately so that they don't get soggy.

Recipe Tips

  • If you don't have a jalapeño pepper, you can use a serrano pepper instead.
  • If you prefer a spicier soup, leave the seeds in the jalapeño pepper.
  • If you don't have corn tortillas, you can use flour tortillas instead.
  • You can use leftover rotisserie chicken instead of cooking the chicken from scratch.
  • If you want to make this recipe vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth.

Post a Comment for "Swanson Tortilla Soup Recipe"