Easy Tortilla Soup from Old El Paso®

Easy Tortilla Soup from Old El Paso®

0 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    25 m
Recipe by  Old El Paso®

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 14.4 g
  • 5%
  • Protein
  • 17.2 g
  • 34%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

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Easy Chicken Enchiladas

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