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Tortilla Soup

(11)
  4 reviews
No Image For Recipe
  • 30 min prep time
  • 45 min total time
  • 13 ingredients
  • 6 servings
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Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
790mg
33%
Total Carbohydrate
20g
7%
Dietary Fiber
4g
18%
Sugars
3g
3%
Protein
17g
17%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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