SPEEDY TORTILLA SOUP

By curly

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

Details

Servings 4

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.