Provided by Campbell's Kitchen
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.
Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Stir in the corn, salsa, cilantro and lime juice. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
Crisp Tortilla Strips: Heat the oven to 425°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.
Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
This recipe has been added to the following public cookbooks:
Yummy,
Debbie Gee's Online Cookbook,
Favorite Receipes,
Ericka's walk on the wild side,
Recipes for Real-Life Meal Planning
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Christy
09/04/09 03:05 PM | whats with the pictureThe picture of the soup looks great and makes me want to make this dish pronto. But the pic show carrots and celery but the recipe doesn't call for it. |
| ★ ★ ★ ★ ☆ | LIZPHILLIPS2002
02/09/08 05:40 PM | Hearty Chicken Tortilla Soup recipe de-lish!I made this the other night for my family. It was very easy to make and very good! |
1 - 2 of 2 Reviews
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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