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Tortilla Soup
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Prep Time:
30 minutes
Total Time:
45 minutes
Spicy tortilla soup with fire roasted tomatoes, chicken, and chiles.
Ingredients:
  • 6 corn tortillas (6 inch)
  • 1/4 cup vegetable oil
  • 1 small onion, chopped (1/3 cup)
  • 2 cloves garlic, finely chopped
  • 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1/2 teaspoon coarse (kosher or sea) salt
  • 1 1/2 cups shredded cooked chicken
  • 1 ripe medium avocado
  • 1/2 cup shredded Monterey Jack cheese (2 oz)
  • Chopped fresh cilantro, if desired
  • 1 lime, cut into wedges
Instructions:
  • Cut tortillas in half, then into 1/4-inch strips. Heat oil in a 3-quart saucepan over medium-high heat. Fry strips in batches until golden and crispy. Drain on paper towels.
  • In the same saucepan, sizzle the onion in the flavorful oil until fragrant. Throw in garlic and chile, and cook until all the veggies are just tender. Pour in the broth, tomatoes, and salt, bring to a boil, then lower the heat, cover, and let simmer for 15 minutes. Finally, add the chicken and warm it through before serving.
  • When ready to serve, remove the peel and pit from the avocado. Slice it into 1-inch pieces. Divide half of the tortilla strips among 4 serving bowls. Pour the soup into each bowl. Top with avocado slices and cheese, then garnish with the rest of the tortilla strips and cilantro. Serve with lime wedges.

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