Easy Tortilla Soup

 


Ingredients

Soup

  • 3
    Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
  • Cooking spray
  • 1
    large red onion, chopped (1 cup)
  • 1
    can (10 oz) Old El Paso™ red enchilada sauce
  • 2
    cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 2
    cups chopped deli rotisserie chicken (from 2-lb chicken)
  • 1/4
    cup chopped fresh cilantro

Garnishes, as desired

  • 1
    medium avocado, pitted, peeled and diced
  • 1
    lime, cut into fourths
  • 1/2
    cup sour cream

Steps

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 chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.

 

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