Easy Tortilla Soup

Easy Tortilla Soup

This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

Soup
3
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
Cooking spray
1
large red onion, chopped (1 cup)
1
can (10 oz) Old El Paso® red enchilada sauce
2
cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
2
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/4
cup chopped fresh cilantro
Garnishes, as desired
1
medium avocado, pitted, peeled and diced
1
lime, cut into fourths
1/2
cup sour cream
  1. Heat oven to 400°F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
  2. Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Have leftover tortilla strips? Add them to a salad to add crunch!
If you have leftover deli rotisserie chicken, use it up in the Easy Chilaquiles recipe!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 790mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.