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Chicken Tortilla Soup

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

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

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.

  • 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 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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