Turn deli rotisserie chicken into a spicy Southwestern soup!
carton (32 oz) Progresso™ chicken broth (4 cups)
cup Old El Paso™ Thick ‘n Chunky salsa
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
cup crushed tortilla chips
medium avocado, pitted, peeled and chopped
cups shredded Monterey Jack cheese (6 oz)
tablespoons chopped fresh cilantro
Lime wedges, if desired
In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.
Adjust the heat level to individual tastes by choosing mild or medium salsa.
Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.