Description
Learn how to make delicious Cream of Chicken Tortilla Soup using Campbell’s soup as the secret ingredient. Perfect for a quick and comforting meal!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) chili powder
- 4 cups chicken broth (960 ml)
- 1 can (10.5 oz) cream of chicken soup (298 g)
- 1 can (14.5 oz) diced tomatoes with green chilies (411 g)
- 2 cups cooked chicken, shredded (about 300 g)
- 1 cup frozen corn kernels (150 g)
- 1 can (15 oz) kidney beans, drained and rinsed (425 g)
- Salt to taste
- Pepper to taste
- 1 cup tortilla chips, crushed (about 50 g)
- 1/2 cup shredded mozzarella cheese (57 g)
- 1/4 cup chopped fresh cilantro (15 g)
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic, ground cumin, and chili powder. Cook for 1 minute.
- Pour in the chicken broth and bring to a simmer.
- Add the cream of chicken soup and stir until well combined.
- Mix in the diced tomatoes with green chilies, shredded chicken, corn, and black beans.
- Season with salt and pepper to taste.
- Simmer the soup for 15-20 minutes, allowing flavors to meld.
- Serve the soup in bowls, topping each with crushed tortilla chips.
- Sprinkle shredded cheddar cheese on top of the chips.
- Garnish with chopped fresh cilantro and diced avocado.
- Serve with lime wedges on the side for squeezing.
Notes
- Consider using homemade chicken broth for a richer flavor.
- Try diced tomatoes with extra spicy green chilies for added heat.
- Swap cream of chicken soup for low-sodium chicken broth for a lighter option.
