Chicken Tortilla Soup

Chicken Tortilla Soup

Turn deli rotisserie chicken into a spicy Southwestern soup!
  • 35 Minutes Total
  • 6 Servings

Ingredient List

  • 1 pkg (900 mL) chicken broth
  • 1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
  • 2 cups (500 mL) shredded deli rotisserie chicken
  • 3/4 cup (175 mL) crushed tortilla chips
  • 1 medium avocado, pitted, peeled and chopped
  • 1 1/2 cups (375 mL) shredded Monterey Jack cheese
  • 2 tbsp (25 mL) chopped fresh cilantro
  • Lime wedges, if desired

Preparation

  1. In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  2. Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Expert Tips

  • Adjust the heat level to individual tastes by choosing mild or medium salsa.
  • Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.