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Tortilla Soup

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

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  • prep time 30 min
  • total time 45 min
  • ingredients 13
  • servings 6
 

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

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

You can substitute another cheese for the Monterey Jack—try Cheddar, Colby-Monterey Jack or Chihuahua (Mexican melting cheese).

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
790mg
790%;
Total Carbohydrate
20g
20%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
30%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.