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Chicken Tortilla Soup

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By Betty Crocker Kitchens
Updated Sep 16, 2010
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Turn deli rotisserie chicken into a spicy Southwestern soup!

Chicken Tortilla Soup

  • Prep Time 35 min
  • Total 35 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 cup thick & chunky salsa
  • 2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 3/4 cup crushed tortilla chips
  • 1 medium avocado, pitted, peeled and chopped
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  • Step 
    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.

Nutrition

330 Calories
20g Total Fat
24g Protein
13g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
1390mg
58%
Potassium
450mg
13%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
8%
Sugars
2g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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