Nutrition Facts

Serving Size
Amount Per Serving
Calories 160
% Daily Value
Total Fat 4.4g
Saturated Fat 0.6g
Cholesterol 24mg
Sodium 546mg
Total Carbohydrate 20.9g
Dietary Fiber 3.1g
Protein 10g
Vitamin A 18%
Vitamin C 43%
Calcium 10%
Iron 6%
Total Time

55 min.

Serving & Size


Add To Pantry

This  Mexican-style soup made with Campbell's® Signature Low Sodium Chicken Culinary Foundation is accented with chicken, chilies, cumin, tomatoes, cilantro, and crispy tortilla strips.  Great Mexican flavor with less than 600 mg sodium per serving.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
2 lb.
corn tortilla 1.5 lb. 24  ea.
vegetable cooking spray
vegetable oil tbsp.
onion 1.5 lb. qt.
garlic 1 oz. 0 1/4  cups
red bell pepper 10.5 oz. 0 1/2  qt.
frozen whole kernel corn 10 oz. cups
ground coriander 0 1/2  tbsp.
cumin tbsp.
ancho chili powder 1 1/2  tbsp.
ground chipotle chile powder tsp.
cooked diced chicken 1.5 lb. cups
no salt added diced tomatoes 2 lb. qt.
water qt.
bay leaf ea.
cilantro 0.5 oz. 0 1/4  cups
lime juice 0 1/4  cups
kosher salt 1 1/2  tbsp.
Cheddar cheese 2 oz. 0 1/2  cups
1. Julienne half tortillas and lay in an even layer on a sheetpan. Spray with non-stick cooking spray, toss and respray. Bake in 350°F. oven for 10-12 minutes or until crispy and golden. Remove and cool. Reserve for garnish.

2. Bake remaining tortillas in an even layer on sheet pans for 15 minutes, turning once, to crisp and slightly brown. Remove from heat, cool and grind in a food processor until smooth. Hold.
3. In a kettle, heat oil to sauté vegetables:
  •  Add onion and sauté 4 minutes until slightly golden.

  • Add garlic and sauté 1 minute.

  • Add red pepper, corn, coriander, cumin, ancho and chipotle powders and sauté 2 minutes, stirring often.

4. Stir in chicken and cook 3 minutes.

5. Pour in tomato dices with liquid and bring to a simmer.

6. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, bay leaves and reserved ground tortillas. Bring to a simmer and cook 30 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.


7. Just before serving remove bay leaves and stir in cilantro, lime juice and salt.

CCP: Hold for hot service at 140°F or higher until needed.

8.  Using an 8 oz ladle, portion 1 cup into soup bowl.  Top each serving  with 1 teaspoon shredded cheese and several reserved tortilla strips.  Serve immediately.

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.