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 Featuring Organic Fire Roasted Tomatoes, Chicken And Chiles.
Betty Crocker
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter