Tortilla Soup

(11)
4 reviews.
  • 30 min prep time
  • 45 min total time
  • 13 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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