Easy Tortilla Soup from Old El Paso®

Easy Tortilla Soup from Old El Paso®

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"This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner."

Ingredients

25 m servings 232 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • 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!
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