Enjoy this delicious tortilla soup made with vegetables and garnished with cilantro – a wonderful dinner.
Stale tortillas are never wasted by Mexican cooks and are used in many ways. Feel free to use your stale, or fresh, tortillas. Sliced and fried, they add a distinctive flavor to this tomato soup.
Chicken Tortilla Soup: Cut 2 boneless skinless chicken breasts (about 1/2 pound) into 3/4-inch pieces. Cook with the onion in step 2 for about 5 minutes or until chicken is no longer pink in center.
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