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Chicken Tortilla Soup

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Chicken Tortilla Soup
  • Prep 35 min
  • Total 35 min
  • Servings 6
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Turn deli rotisserie chicken into a spicy Southwestern soup!
Updated Sep 16, 2010

Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 cup Old El Paso™ Thick ‘n Chunky salsa
  • 2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 3/4 cup crushed tortilla chips
  • 1 medium avocado, pitted, peeled and chopped
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, if desired
Make With
Make With
Progresso Broth

Steps

  • 1
    In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  • 2
    Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    Adjust the heat level to individual tastes by choosing mild or medium salsa.
  • tip 2
    Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.

Nutrition

330 Calories, 20g Total Fat, 24g Protein, 13g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
1390mg
58%
Potassium
450mg
13%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
8%
Sugars
2g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
10%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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