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Tortilla Soup

(11)

4 reviews

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

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Try These Next

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
Cholesterol: 40mg; 13%
Sodium: 790mg; 33%
Total Carbohydrate: 20g; 7%
Dietary Fiber 4g 18% Sugars 3g
Protein: 17g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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