CHICKEN TORTILLA SOUP

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Chicken Tortilla Soup image

Turn deli rotisserie chicken into a spicy Southwestern soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 cup Old El Paso™ Thick 'n Chunky salsa
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4 cup crushed tortilla chips
1 medium avocado, pitted, peeled and chopped
1 1/2 cups shredded Monterey Jack cheese (6 oz)
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

  • In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  • Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 13 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 2 g, TransFat 0 g

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #soups-stews

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