- 4
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Ingredients
- 2 (14.5 oz) cans ready-to-serve chicken broth with 1/3 less sodium
- 2 cups chopped tomatoes (4 medium)
- 1/4 cup Old El Paso chopped green chilies
- 16 baked tortilla chips
- 4 oz. (1 cup) shredded reduced-fat cheddar and Monterey jack cheese blend
Preparation
Step 1
1) In medium saucepan, bring broth to a boil over high heat. Stir in tomatoes and chilies; return to a boil. Reduce heat; cover and simmer 6-8 minutes.
2) For each serving, place 4 tortilla chips in each of 4 individual soup bowls. Top each with ¼ cup cheese and hot broth mixture. If desired, garnish with fresh cilantro.