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Easy Tortilla Soup

Easy Tortilla Soup
  • Prep 25 min
  • Total 25 min
  • Servings 6
This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner.
Updated July 21, 2013
Make With
Make With
Progresso Broth

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
790mg
33%
Potassium
150mg
4%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
2g
Protein
15g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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