Mary Jane's Zesty Chicken Soup

The mystery recipe missing its star ingredient, how Campbell's Cream of Chicken and corn tortillas create Midwest-meets-Mexican comfort

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The Story Behind The Dish

Mary Jane’s Chicken Soup is known for both its flavor and unique backstory. Years after its creation, the recipe surfaced in a 2006 Family Reunion Book. Adding to its mystery, the recipe was missing a main ingredient: chicken!

Mary Jane’s Chicken Soup has layered flavors and a blend of ingredients, making it a true Midwest dish. With Campbell’s Cream of Chicken Soup, A1 sauce, Worcestershire, and zesty spices, it’s easy, warm, and nurturing—perfect for cold autumn days

Mary Jane’s Zesty Chicken Soup

Corn tortillas and cheddar thicken the broth, while beef and chicken stock form a rich base. Cream of chicken soup brings velvety smoothness. Green chiles, chili powder, and cumin add gentle heat and depth. A touch of steak sauce and Worcestershire adds tang. Finish with paprika and serve with tortilla triangles for a visually appealing, delicious soup.

Yield: 8 cups | Prep: 15 min. | Cook: 2 hours

Ingredients

• 1 dozen corn tortillas

• 2 tbsp. vegetable oil

• 1 small onion, chopped

• 1 garlic clove, minced

• 1 can - 14.5 oz. beef stock

• 1 can - 14.5 oz. chicken stock

• 1 can - 10.5 oz. cream of chicken soup

• 1 can - 4 oz. chopped green chiles

• 1 and 1/2 cup water

• 1 tbsp. steak sauce

• 2 tsp. Worcestershire sauce

• 1 tsp. chili powder

• 1 tsp. ground cumin

• 1.5 pounds chicken breast

• 3 cups cheddar cheese, shredded

• a dash of paprika

Directions

1. Cut 4 tortillas into 1/2-inch-wide strips and set them aside.

2. Cut the remaining tortillas into triangles. Heat oil in a Dutch oven over medium-high heat, and fry the triangles until crisp. Set aside.

3. Dice the onion. Remove the tortilla cooking oil from the Dutch oven, wiping away any debris. Add the diced onion and saute over medium-high heat for 5 minutes, stirring occasionally. Mince the garlic, add it to the pot, and cook for 1 minute. Add the next 9 ingredients, bring to a boil, then cover and simmer for 1 hour.

4. Clean and cut the chicken into small squares. In a separate pan, cook the chicken over medium heat until it’s no longer pink, then set aside to cool. Avoid browning the chicken by lowering the heat if necessary.

5. Add the tortilla strips and cheese to the soup, then simmer, uncovered, for 10 minutes.

6. Place 1/2 cup of chicken in a bowl, then ladle the soup over it. Stir, sprinkle with paprika, and serve with the crisp tortilla triangles.

Mary Jane's Zesty Chicken Soup

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In 1947, my grandmother, Mary Jane Carnes Baker, was 30 when Campbell’s launched Cream of Chicken Soup. It quickly became a pantry staple in her home and others across the Midwest. Its creamy texture made it the base for casseroles, soups, and comfort food. It’s no surprise it found its way into my grandma’s chicken soup.

cultural scene

Indiana was thriving in the 1950s, with bustling cities, a booming manufacturing industry, and a rich sports culture shaped by both tradition and the ongoing influence of its diverse communities. The state hosted several cultural events rooted in the customs of its immigrant groups, and its manufacturing industry—from steel production to glass jars, bottles, and automobiles—played a significant role in the economy. Sports were huge, especially basketball, which held a special place in Hoosiers’ hearts and served as a unifying activity across towns. From high school games to state tournaments and the Milan Miracle of 1954, when Indiana High won the state championship, Indiana’s basketball scene is legendary. Indiana also enjoyed a vibrant cultural scene, with theaters, music halls, social clubs, and community events such as parades and festivals that often reflected both American traditions and those introduced by immigrant populations. The Indiana State Fair, in particular, was (and still is) a big highlight, showcasing the state’s agricultural achievements and its Midwestern cuisine shaped by contributions from German, Irish, English, Italian, and Mexican communities. The influence of these groups can be seen in the variety of dishes that remain Midwestern favorites today:

• Fried chicken, meatloaf, pot roast, chicken with dumplings or egg noodles, mashed potatoes, green beans (cooked in lard), and cornbread

• Locally sourced produce relished like cucumbers, green beans, corn on the cob, and tomatoes, succotash made with corn and lima beans, fried green tomatoes, and cobblers or preserves made from seasonal fruits like apples and peaches

• Italian spaghetti and meatballs, lasagna, and pizza; German sausages, sauerkraut, and pretzels; Polish pierogies and kielbasa; and Mexican tamales and enchiladas

• Homemade fruit pies, pecan pies, and chocolate cake, ice cream parlors, banana splits, and caramels from Abbott’s Candies

I still open a can of Campbell’s Cream of Chicken Soup from time to time, to add to one of my family’s recipes, or to bring a smile to my face.

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