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.

  • prep time 35 min
  • total time 35 min
  • ingredients 8
  • servings 3

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    1280mg
    1280%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    20%;
    Iron
    6%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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