Easy Tortilla Soup from Old El Paso(R) |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner. Ingredients:
soup |
3 old el paso® flour tortillas for soft tacos & fajitas |
cooking spray |
1 large red onion, chopped |
1 (10 ounce) can old el paso® red enchilada sauce |
2 cups progresso™ reduced sodium chicken broth |
2 cups deli rotisserie chicken |
1/4 cup chopped fresh cilantro |
garnishes, as desired |
1 medium avocado, pitted, peeled and diced |
1 lime, cut into quarters |
1/2 cup sour cream |
Directions:
1. Heat oven to 400 degrees 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.
|
|