“This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner.” - by Old El Paso®
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 261 cal
- 13%
- Fat
- 14.4 g
- 22%
- Carbs
- 14.4 g
- 5%
Based on a 2,000 calorie diet
Share It
Reviews (0)
Rate This Recipe
No reviews (yet). Have you made this recipe? Be the first to review it!
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
