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Chicken Tortilla Soup

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  • Prep 35 min
  • Total 35 min
  • Servings 6
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Turn deli rotisserie chicken into a spicy Southwestern soup!
Created Jul 13, 2010
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Ingredients

  • 1 pkg (900 mL) chicken broth
  • 1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
  • 2 cups (500 mL) shredded deli rotisserie chicken
  • 3/4 cup (175 mL) crushed tortilla chips
  • 1 medium avocado, pitted, peeled and chopped
  • 1 1/2 cups (375 mL) shredded Monterey Jack cheese
  • 2 tbsp (25 mL) chopped fresh cilantro
  • Lime wedges, if desired

Steps

  •  
    1
    In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  •  
    2
    Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Expert Tips

  • Tip 1
    How-To: Adjust the heat level to individual tastes by choosing mild or medium salsa.
  • Tip 2
    Did You Know?: Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.

Nutrition Information

No nutrition information available for this recipe
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