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Prep 25min
Total25min
Servings3
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Ingredients
2
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1
cup cubed cooked chicken
6
medium green onions, chopped (1/3 cup)
1
can (19 oz) Progresso™ tomato basil soup
1 3/4
cups Progresso™ chicken broth (from 32 oz carton)
3/4
cup uncooked instant rice
1
teaspoon chopped fresh cilantro
2
teaspoons lime juice
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Steps
1
Heat oven to 400°F. Cut tortillas into 1/4-inch strips; cut strips into 2- to 3-inch lengths. Place strips on ungreased cookie sheet. Bake for 6 to 8 minutes or until browned.
2
Meanwhile, in 1 1/2-quart saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
3
Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top individual servings with tortilla strips.
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The crispy strips of flour tortilla that top this soup are delicious, but if you're in a hurry or don't want to heat the oven, you could top each serving with a few corn chips or broken tortilla chips instead.
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