Heat oven to 400 degrees F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.
Tips & Tricks
How to Make Turkey Soup
Turn leftover turkey into hearty, healthy, delicious soup.
Spicy Chicken Thai Soup
See Chef John’s tasty version of spicy Thai chicken soup.
Have leftover tortilla strips? Add them to a salad to add crunch!
If you have leftover deli rotisserie chicken, use it up in the Easy Chilaquiles recipe!