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Chicken Tortilla Soup

Pillsbury Kitchens
  • 380 minutes
  • Serves 6

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

1 cup

Corn, frozen

3 tsp

Garlic, dried

1 can

Old El Paso™ chopped green chiles

1

Onion, finely chopped (1/2 cup), medium

1 can

Tomatoes with green chiles

1 3/4 cups

Progresso chicken broth

2 tsp

Chili powder

1/2 tsp

Salt

1 1/2 tsp

Cumin, ground

4

Corn tortillas (5 to 6 inch), soft

1 can

Old El Paso™ mild enchilada sauce