Nutrition Facts

Serving Size
Amount Per Serving
Calories 160
% Daily Value
Total Fat 4.5g
Saturated Fat 1.3g
Cholesterol 5mg
Sodium 568mg
Total Carbohydrate 26.8g
Dietary Fiber 4.4g
Protein 4.6g
Vitamin A 35%
Vitamin C 75%
Calcium 13%
Iron 6%
Total Time
Serving & Size


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A Mexican-style soup made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, accented with chilies, cumin, tomatoes and cilantro, accompanied by crispy tortilla strips.  Great Mexican flavor with less than 600 mg of sodium per serving.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable 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 16 oz. 3 1/4  cups
frozen whole kernel corn 14.5 oz. cups
ground coriander 0 1/2  tbsp.
cumin tbsp.
ancho chili powder 1 1/2  tbsp.
ground chipotle chile powder tsp.
no salt added diced tomatoes 51 oz. 1 1/2  qt.
water qt.
bay leaf ea.
cilantro 1 oz. 1 1/2  cups
Cheddar cheese 4 oz. cups
kosher salt tsp.
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 sheetpans for 15 minutes, turning once, to crisp and slightly brown. Remove from heat, cool and grind in a food processor until smooth. Hold.
 CCP: Cover and hold at 41°F until needed.
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. Sauté 2 minutes, stirring often.
4.  Pour in tomato dices with liquid and bring to a simmer.

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

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


6. Just before serving, remove bay leaves.  Stir in cilantro and salt.

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

7. 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.

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