Chicken Tortilla Soup

chicken tortilla soup Side Dish Southwestern
Chicken Tortilla Soup
  • Prep 35 min
  • Total 35 min
  • Servings 6

Turn deli rotisserie chicken into a spicy Southwestern soup! ...MORE + LESS -


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


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  • 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.

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

No nutrition information available for this recipe

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