Easy Tortilla Soup

This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner. ...MORE+ LESS-

Soup

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Cooking spray

large red onion, chopped (1 cup)

can (10 oz) Old El Paso™ red enchilada sauce

cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)

cups leftover chopped turkey or chicken

1/4

cup chopped fresh cilantro

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1

Heat oven to 400°F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
2

Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add turkey. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips.

Top bowlfuls of this delicious soup with a dollop of sour cream, a lime wedge and diced avocado. Mmm!
Have leftover tortilla strips? Add them to a salad to add crunch!