Tomato-Chicken Tortilla Soup


Campbell’s & allrecipes


2 servings


  • 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 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


  1. 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.


  • The soup is a great way to use 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.