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 min
  • Total Time 25 min
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
790mg
790%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
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.