TORTILLA SOUP
Enjoy this spicy version of tortilla soup featuring organic fire roasted tomatoes, chicken and chiles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Nutrition Facts : Calories 490, Carbohydrate 31 g, Cholesterol 60 mg, Fat 4, Fiber 7 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 6 g, TransFat 0 g
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