Chicken Tortilla Soup #7

By carvalhohm

Ingredients

• 1 flour tortilla for burritos (from 11-oz package), cut in half, then cut crosswise into 1/4-inch strips
• 2 cans (18 oz each) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
• 1 1/4 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 cups shredded deli rotisserie chicken
• 1 can (15 oz) black or cannellini beans, drained, rinsed
• Crumbled cojita cheese or shredded Monterey Jack cheese
• Diced or cubed avocado
• Sour cream
• Cilantro leaves

Details

Servings 5
Preparation time 15mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°. Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned; set aside.

Meanwhile, in 3-quart saucepan, heat cooking sauces, 2 cups water, cumin, chili powder, chicken and beans to boiling. Reduce heat to low; simmer 10 minutes to blend flavors, stirring occasionally.

Spoon into 5 soup bowls. Top each serving with cheese, avocado, tortilla strips, sour cream and cilantro.