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Progresso®

Reduced Sodium Chicken Noodle Soup

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5 ratings : 4 reviews

Chicken Tortilla Soup

Enjoy this spicy version of tortilla soup anytime--you'll love the fire roasted tomato flavor! From eatbetteramerica.

Prep Time:30 min

Start to Finish:45 min

makes:6 servings

6	(6-inch) corn tortillas
2	tablespoons vegetable oil
1	small onion, chopped (1/3 cup)
2	cloves garlic, finely chopped
1	medium Anaheim, poblano or jalapeño chile, seeded, chopped
1	carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1	can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2	teaspoon coarse salt (kosher or sea salt)
1 1/2	cups shredded cooked chicken breast
	Avocado slices, if desired
	Shredded Monterey Jack cheese, if desired
	Chopped fresh cilantro, if desired
1	lime, cut into wedges

1.	Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.
2.	Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 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.
3.	To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 30mg; Sodium 710mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 3g); Protein 15g Percent Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 6%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 oz-equivalents Meat & Beans, 1 tsp Fats & Oils, 1 oz-equivalents Grains

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4 Reviews

Loved it!

This soup was so yummy and really easy to make! I added a little more chicken and broth just to have more soup for leftovers. I skipped the avocado and limes, but it was really fun to have the baked tortilla strips. The soup was a hit with my family and I'll definitely make it again!
Posted at 8:28 AM on February 21 2008 by mrschef , Minneapolis MN

Chicken Tortilla Soup= Awesome

I made this soup and it was a huge hit. I didn't use the lime because my family wasn't too crazy about that idea. The soup turned out great! They told me to make it again next week.
Posted at 9:41 AM on December 10 2007 by Great Recipe! , Turnersville NJ

CHICKEN TORTILLA SOUP

This soup was Wonderful my whole familt love it...The only thing I add was a bag of veggie. I am cooking this for a pot luck ... Thanks again
Posted at 12:48 PM on November 12 2007 by SASSY37 , Inglewood CA

Chicken Tortilla Soup

This recipe is so quick & easy to put together. It is a huge hit with everyone We have shared this with. Great for the crock pot cooks, too. YUM-YUM_YUM_alishish!
Posted at 9:48 AM on October 25 2007 by margaret , Gants Pass OR

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