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
Description
Enjoy This Spicy Version Of Tortilla Soup Anytime—you'll Love The Fire Roasted Tomato Flavor!
Pillsbury
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter