Chicken Tortilla Soup
Servings: 6
Ingredients
- 1 tsp olive oil
- 1 1/2 cups onion diced
- 1 1/2 tsp kosher salt
- 4 tsp garlic minced
- 1 medium jalapeño pepper seeded, minced
- 1 tsp chili powder
- 6 cups reduced-sodium chicken broth
- 15 oz canned fire roasted tomatoes diced
- 20 oz skinless, boneless chicken breasts
- 1/3 cup lime juice
- 6 tbsp shredded reduced-fat mexican-style cheese
- 12 chips tortilla chips crushed
Instructions
- Heat oil in a large soup pot set over medium heat.
- Add onion and salt; cook, stirring often, until onion is softened 5-10 minutes.
- Add garlic, jalapeño, and chili powder; cook, stirring, 1 minute.
- Add broth, tomatoes, chicken, and lime juice; stir to combine.
- Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
- Remove chicken from soup and shred with 2 forks.
- Using an immersion blender, blend the soup until desired.
- Return chicken to pot.
- Serve soup garnished with cheese and tortilla chips. Serving size: 1 1/2 cup soup, 1 tbsp cheese, 2 tortilla chips