Easy Tortilla Soup from Old El Paso®0 Reviews
- Prep: 25 min
- Ready In: 25 min
“This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner.” - by Old El Paso®
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 261 cal
- 14.4 g
- 14.4 g
Based on a 2,000 calorie diet
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