Tortilla Soup

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!

–

Save & Share

Servings 6

false

( 10 ) Ratings

10 Ratings

5 Stars 50%

4 Stars 20%

3 Stars 10%

2 Stars

1 Stars 20%

Member Reviews ( 3 )

8f7568a5-4c86-4b73-ae46-8bd1bda550e3

ingredients 13
Prep Time 30 min
Total Time 45 min

Ingredients

6: corn tortillas (6 inch)

1/4: cup vegetable oil

1: small onion, chopped (1/3 cup)

2: cloves garlic, finely chopped

1: medium Anaheim, poblano or jalapeño chile, seeded, chopped

1: carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)

1: can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1/2: teaspoon coarse (kosher or sea) salt

1 1/2: cups shredded cooked chicken

1: ripe medium avocado

1/2: cup shredded Monterey Jack cheese (2 oz)

: Chopped fresh cilantro, if desired

1: lime, cut into wedges

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
2 Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 Peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.