Santa Fe Chicken Soup
Ignite your love of Mexican flavours with this savoury and bold soup made with Campbell’s® Condensed Cream of Chicken soup.
Total Time
60 min
250 mL (1 cup)
16
- 2 Tbsp 30 mL Vegetable oil
- 2 cups 500 mL Onion, chopped
- 1 Tbsp 15 mL Garlic, minced
- 2 cups 500 mL Assorted bell peppers, diced
- 2 Tbsp 30 mL Cumin, ground
- ¼ tsp 1.25 mL Chipotle pepper, ground
- 1 can (48 oz) 1 can (1.36 L) Classic Cream of Chicken
- 2 qt 2.27 L Water
- 2 cups 500 mL Corn, frozen, thawed
- 2 cups 500 mL Diced tomatoes, undrained
- ⅓ cup 78 mL Pace® Chunky Salsa Mild – 4 Pack
- 3 Tbsp 45 mL Lime juice
- 1 ½ Tbsp 22.5 mL Lime zest
- 1 cup 250 mL Green onion, thinly sliced
- In a large pot, heat oil over medium heat.
- Add onions. Sauté for 3–4 minutes.
- Add garlic. Cook for additional 1–2 minutes.
- Stir in peppers. Cook for 3 minutes, stirring often.
- Add cumin and chipotle pepper. Cook for 2 minutes.
- Add Campbell’s® Condensed Cream of Chicken soup and water. Bring to a boil, reduce heat and simmer for 5 minutes.
- Add corn, tomatoes and Pace® salsa. Return to a simmer and cook for 5 minutes.
- Finish with lime juice and zest.CCP: Heat to a minimum internal temperature of 74°C (165°F) for 1 minute.CCP: Hold for hot service at 60°C (140°F) .
To Serve
- Ladle 250 mL (1 cup) into a bowl and garnish with 1 tablespoon of green onion.
Tips
x
Nutrition Facts
Per
250 mL (1 cup)
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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