Under 15 Minutes
Chicken Tortilla Soup
Don't just fill your bowl with soup. Fill it with joy. The kind of joy you'll feel after tasting this colorfully irresistible and lively concoction featuring CHI-CHI'S® Smooth & Spicy Picante Sauce.
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon minced garlic
3 (10.5-ounce) cans low-sodium chicken broth
1 (16-ounce) jar CHI-CHI'S™ Smooth & Spicy Picante Sauce Mild
2 cups shredded cooked chicken breasts
1/2 cup chopped red bell pepper
2 bay leaves
1/4 teaspoon coarsely ground pepper
1/2 cup vegetable oil
2 avocados, pitted, peeled and cut into 1/2-inch pieces
1 cup shredded Cheddar cheese
CHI-CHI'S® tortillas, cut into strips
1. In Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, 5 to 6 minutes or until onion is tender.
2. Add broth, picante sauce, chicken, bell pepper, bay leaves and black pepper to Dutch oven. Bring to a boil; cover. Reduce heat to low. Cook, stirring occasionally, 20 minutes or until flavors are blended. Remove bay leaves.
3. In large skillet, heat oil over medium heat. Fry tortilla strips in hot oil 2 to 3 minutes or until lightly golden brown; drain.
4. Divide tortilla strips evenly among 6 bowls; ladle soup over strips. Top with avocados, cheese and sour cream.