Chicken Tortilla Soup

(3)
  2 reviews
  • 35|min prep time
  • 35|min total time
  • 8 ingredients
  • 6 servings

1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
cup Old El Paso™ Thick ‘n Chunky salsa
2
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4
cup crushed tortilla chips
1
medium avocado, pitted, peeled and chopped
1 1/2
cups shredded Monterey Jack cheese (6 oz)
2
tablespoons chopped fresh cilantro
Lime wedges, if desired

Directions

  1. 1 In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  2. 2 Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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