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Easy Tortilla Soup from Old El Paso®

Easy Tortilla Soup from Old El Paso®

  • Prep

    25 m
  • Ready In

    25 m
Old El Paso(R)

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 14.4g
  • 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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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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