Chicken Tortilla Soup (Cooking for Two)

Old El Paso® salsa provides a flavorful addition to this chicken soup that's made using tortillas and Progresso® broth--perfect for a Mexican meal.

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Servings 3

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ingredients 8
Prep Time 35 min
Total Time 35 min

Ingredients

2: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup Old El Paso® Thick 'n Chunky salsa

1: cup shredded deli rotisserie chicken

1/3: cup crushed tortilla chips

1/2: medium avocado, pitted, peeled and chopped

3/4: cup shredded Monterey Jack cheese (3 oz)

1: tablespoon chopped fresh cilantro

: Lime wedges, if desired

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Directions

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