Soups & Stews
This Campbell's tortilla soup recipe delivers the perfect balance of crispy tortilla strips and a creamy tomato base that’s become a comfort food staple. The secret lies in layering rich broth with tender chicken, black beans, and corn, then finishing with perfectly fried tortilla chips for texture.
I’ve refined this version over years of testing—it’s the one my family begs for when temperatures drop. ✨
The beauty of this soup is its versatility. You can keep it traditional with chicken and cheese or adapt it for plant-based diets by swapping in tofu or extra beans.
The recipe builds on Campbell’s original inspiration but adds modern touches like roasted garlic and a touch of lime for brightness. What makes it truly special is how the crispy tortilla strips contrast against the velvety broth, creating every bite.
By the time you serve this, you’ll have a steaming bowl of soup with golden, crunchy tortilla pieces floating on top of a rich, savory tomato base. The aroma alone will draw everyone to the table, and the first spoonful delivers that perfect harmony of textures and flavors.
It’s the kind of dish that feels both nostalgic and fresh—exactly what you want when you crave something hearty yet approachable.
Serve with warm cornbread or a side salad to round out the meal. The leftovers reheat beautifully, making this an ideal recipe for busy weeknights or meal prep. Here’s how to make it—step by step.
Ingredients for campbell's tortilla soup
Pantry staples meet restaurant-style crunch for this ultimate comfort soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Black Beans 🌽 | 1 ½ cups | Canned, drained and rinsed |
| Corn Kernels 🌽 | 1 ½ cups | Fresh, frozen or canned |
| Campbell's Cream of Chicken Soup 🥫 | 2 cans | (10.5 oz each) unsweetened |
| Diced Tomatoes 🍅 | 1 can | (14.5 oz) fire-roasted preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Roasted Garlic Cloves 🧄 | 4 cloves | From 1 head, peeled |
| Flour Tortillas 🌯 | 8 whole | Medium-sized, cut into strips |
| Shredded Cheddar Cheese 🧀 | 1 cup | Medium cheddar preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Lime 🍋 | 1 whole | Juiced, for brightness |
| Vegetable Oil 🫒 | ½ cup | For frying tortilla strips |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The tortillas are the star here—burrito-sized flour tortillas fry up best. Mission brand or store-brand are my go-tos; they hold their shape without getting soggy. For the roasted garlic, squeeze the cloves out of their skins after roasting—no need to peel them first. The chicken breast should be cut into 1-inch pieces so it cooks through without drying out. If you're short on time, rotisserie chicken works perfectly too—just shred it yourself.
No fresh cilantro? Dried cilantro or parsley at half the amount keeps the same vibe. Short on black beans? Substitute pinto beans or extra corn. Want to make it vegetarian? Swap the chicken for extra beans or crumbled tofu. The fire-roasted tomatoes add depth—Muir Glen brand is my favorite for that smoky flavor. If you can't find it, regular diced tomatoes work, but add 1/2 tsp smoked paprika to mimic the roasted taste. The tortilla strips need to be golden and crispy, not just brown—fry in batches if needed.
This soup tastes even better the next day—reheat gently to keep the tortilla strips from getting soggy. Store leftovers in the fridge for 4-5 days or freeze for 3 months. To reheat, add a splash of broth or water to loosen the soup before warming. For meal prep, make the broth base ahead and fry the tortilla strips fresh before serving—they lose crispiness fast.
Why You'll Love This Recipe
- 20-Minute Magic: I swear, this soup comes together faster than I can put on a pot of coffee. Shred that chicken while the beans and corn simmer—no chopping, no fuss. Just dump, stir, and let Campbell’s do the heavy lifting with that creamy base.
- Creamy-Crunch Contrast: That velvety Campbell’s soup blended with diced tomatoes? Chef’s kiss. Then the black beans and corn add texture—every spoonful has that perfect balance of smooth and bite. Honestly, my picky husband asks for seconds without me even asking.
- Lunch or Dinner Fix: Make a big batch on Sunday and eat it all week. It’s the ultimate meal prep: reheats beautifully, travels well, and even tastes better the next day. (Yes, even on a Tuesday night when you’re exhausted.)
- Budget-Friendly Feast: Chicken breast stretches far when shredded, beans bulk it up, and Campbell’s keeps costs low. I feed four for under $10—leftovers? Even better. My college kids devour it cold straight from the fridge.
Step-by-step instructions for Campbell's tortilla soup recipe
Here's how to make this hearty soup with perfect crispy tortilla strips and a rich, creamy base.
🍳 Step 1: Cook the Chicken and Build the Base
In a large Dutch oven, heat 0.5 cup vegetable oil over medium-high heat. Add the 1.5 lb chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the chicken is no longer pink in the center. Remove and set aside.
In the same pot, add the 4 cloves roasted garlic cloves, minced 0.25 cup fresh cilantro, and 1 tsp salt. Cook for 30 seconds until fragrant. Pour in the 2 cups chicken broth and scrape up any browned bits from the bottom of the pot. Stir in the 2 cans Campbell's Cream of Chicken Soup and 1 can diced tomatoes, bringing everything to a gentle simmer.
👨🍳 Step 2: Add Beans, Corn and Simmer
Add the 1.5 cups black beans and 1.5 cups corn kernels to the soup. Stir well to combine and let the mixture simmer for 10 minutes until everything is heated through. The soup should be thick and creamy—if it's too thin, simmer for another 2-3 minutes to reduce slightly.
Return the cooked chicken to the pot and stir gently. Taste and adjust seasoning with 0.5 tsp ground black pepper if needed. The soup should be flavorful but not overly salty. Keep it warm on low heat while you prepare the tortilla strips.
🔥 Step 3: Fry the Tortilla Strips to Crispy Perfection
Cut the 8 whole flour tortillas into ½-inch wide strips. In a large skillet, heat 0.25 cup vegetable oil over medium-high heat until shimmering. Working in batches, fry the tortilla strips for 1-2 minutes per side until they're golden brown and crispy. Drain on paper towels and sprinkle lightly with salt while still hot.
Here's the thing—don't overcrowd the pan. If you put too many strips in at once, the oil temperature will drop and they'll turn greasy instead of crispy. Fry in small batches and keep the oil hot between batches. The strips should be crisp enough to stand up on their own when done.
🥘 Step 4: Assemble and Garnish
Ladle the warm soup into bowls, dividing the 1 cup shredded cheddar cheese evenly among them. Top each serving with a generous handful of crispy tortilla strips. Squeeze 1 whole lime (about 1 tablespoon juice) over each bowl and garnish with additional fresh cilantro.
Serve immediately with extra tortilla strips on the side if desired. The contrast between the warm, creamy soup and the crispy tortilla strips is what makes this dish so special. Each bite delivers that perfect combination of textures and flavors—creamy, hearty, and satisfying all at once.
Pro Tips For Making Campbell'S Tortilla Soup
- SIMMER THE CHICKEN LOW: After boiling the chicken breast, drop the heat to a bare simmer—just enough to keep it warm without turning it into rubber. I learned this the hard way when my first batch came out dry and chewy; the recipe calls for shredding, so tender is non-negotiable.
- DRAIN BEANS TWICE: Rinse and drain your canned black beans twice—once before adding them to the pot and again after simmering. The extra step cuts the gummy texture that ruins the soup’s balance, especially when mixed with the creaminess of Campbell’s soup.
- SKIP THE BOILING TOMATOES: Add the diced tomatoes last, right when you’re ready to serve. Boiling them turns them mushy and watery, which dilutes the soup’s richness. Toss them in for just 2-3 minutes of simmering—enough to heat through without losing texture.
- UPGRADE WITH CHICKEN BROTH: Replace half the water in the recipe with homemade or low-sodium chicken broth. It adds depth without extra salt, and the flavor actually changes the soup—less like a shortcut, more like a restaurant dish. (Yes, even if you’re using Campbell’s as a base.)
Creative variations of campbell's tortilla soup
Spicy Southwest Kick
Add 1 tbsp chipotle powder or 2 tbsp adobo sauce from canned chipotles to the soup base for smoky heat. For extra depth, stir in ½ tsp ground cumin and ¼ tsp cayenne pepper with the roasted garlic.
Top with avocado slices and pickled jalapeños for a Tex-Mex twist that keeps the crispy tortilla contrast intact. 🌶️
Creamy Coconut Twist
Replace the chicken broth with 2 cups light coconut milk and use Campbell’s Cream of Coconut Soup instead of cream of chicken. Add 1 tsp curry powder and ½ tsp turmeric for warmth. Garnish with toasted coconut flakes and lime wedges—this version feels like a vacation in a bowl.
Protein-Packed Upgrade
Swap the chicken for 1 lb shredded rotisserie chicken> or 1.5 cups cooked black beans> for a vegetarian option. For extra protein, add ½ cup cooked quinoa> or ½ cup crumbled bacon>.
The crispy tortilla strips still shine, but the base becomes even heartier—perfect for a filling meal.
Mexican Street Corn
Blend ½ cup corn kernels> with ¼ cup mayo, 2 tbsp lime juice, and ½ tsp chili powder> for a creamy elote-inspired topping.
Dollop this mixture over the soup and sprinkle with cotija cheese> and crushed chili powder>. The sweetness of the corn complements the tangy lime perfectly.
Smoky Chipotle Cheese
Mix ½ cup shredded cheddar> with 1 tbsp chipotle in adobo, 1 tsp smoked paprika, and a pinch of salt>. Sprinkle this blend over the soup before serving—it melts into a rich, smoky cheese sauce that ties everything together.
The crispy tortilla strips cut through the richness beautifully. 🔥
Lightened-Up Version
Use low-fat Greek yogurt> instead of half the cream of chicken soup to make it lighter. Boost flavor with 1 tbsp lime zest> and ½ tsp ground coriander. Top with radish slices> and extra cilantro> for a refreshing, low-calorie twist that still feels indulgent.
Nutrition facts
Frequently asked questions
Can I make this tortilla soup without cream of chicken soup?
For a lighter version, blend 1 cup cooked chicken with ½ cup Greek yogurt and ½ cup broth to replace the cream of chicken soup. You can also use 1 cup tomato sauce plus ¼ cup sour cream for a similar creamy texture without the condensed soup.
How do I keep the tortilla strips crispy when reheating leftovers?
Reheat the soup base first, then add fresh tortilla strips to each bowl right before serving. For extra crunch, fry a new batch of strips and sprinkle them on top of reheated soup. If you must reheat with strips, cover the bowl loosely with a lid to preserve crispiness for 5-10 minutes.
What's the best way to make this soup vegetarian?
Swap the chicken for 1.5 cups cooked black beans or 1 lb extra-firm tofu (pressed and crumbled). Use vegetable broth instead of chicken broth, and add ½ cup cooked quinoa for extra protein. The crispy tortilla strips and cheesy garnish keep it hearty and satisfying.
Can I make this soup in a slow cooker?
Yes! Brown the chicken first, then combine everything except tortilla strips in your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. For crispy tortilla strips, fry them fresh before serving—slow cookers won't keep them crispy. Add extra broth if needed to reach desired consistency.
Why did my tortilla strips turn greasy instead of crispy?
Overcrowding the pan or using too little oil lowers the oil temperature. Fry in small batches with 0.25 cup oil in a 10-inch skillet, maintaining medium-high heat. The strips should sizzle steadily—if they're bubbling too much, reduce the batch size or increase heat slightly.