Old El Paso® Thick ‘n Chunky salsa provides a simple addition to this chicken soup made using tortillas and Progresso® chicken broth – ready in 35 minutes.
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.
Chile Chicken Enchiladas
Mini Chicken Pot Pies
Chicken Empanada Cones
Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls
Jalapeño-Chicken Crescent Pinwheels
Creamy Bean Soup with Taquito Dippers