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  • PREP TIME: 15 minutes
  • TOTAL TIME: 15 minutes
  • SERVES: 2 people
  • PHOTOGRAPHY: JOHNNY FOGG
  • PROP STYLIST: SOPHIE STRANGIO
  • FOOD STYLIST: JUDY HAUBERT

Tomato-Chicken Tortilla Soup

This twist on tortilla soup uses Campbell’s® Tomato Soup as a rich, flavorful base, which means dinner can be on the table in only minutes. The soup is a great way to totally transform leftover roast or rotisserie chicken. The heat level is customizable: Canned green chiles are available in hot or mild versions. Use the smaller amount of cayenne for a mild result, or the larger amount to make it spicier.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small red or yellow onion, minced
  • 1 teaspoon garlic powder
  • ¼ to ½ teaspoon ground cayenne
  • 1 (10.75-ounce) can Campbell’s® Tomato Soup
  • 1 (4.5-ounce) can mild or hot green chiles
  • ¾ cup frozen corn
  • 1 cup shredded or chopped rotisserie or leftover roast chicken
  • Juice of ½ lime
  • Kosher salt, to taste
  • Crushed tortilla chips and shredded Cheddar cheese, for topping
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Directions

  • Warm the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic powder and cayenne. Add the tomato soup and 1¼ cups water (or 1 can water). Stir in the green chiles, corn, chicken, and lime juice. Bring to a simmer and cook until the corn is warmed through, about 3 minutes. Taste and add salt if desired. Serve in bowls topped with tortilla chips and shredded cheese.

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