Chicken Tortilla Soup
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This soup couldn’t be easier to prepare. Once the veggies are chopped and sautéed, the rest of cooking is practically hands-off. The chicken simmers in a flavorful broth made with fire roasted tomatoes and lime juice which will give you a few extra minutes to toss together a quick salad or other simple side dish. Boneless, skinless chicken breasts work well in this soup but you can use chicken thighs instead. If you’d like to turn up the heat, don’t completely de-seed the jalapeño. Spoon the piping hot soup among bowls and garnish with the cheese and crushed tortilla chips. Serve with lime wedges and extra cilantro.
Ingredients
Olive oil
1 tsp
Uncooked onion(s)
1.5 cup(s), chopped
Kosher salt
1.5 tsp
Jarred minced garlic
4 tsp
Jalapeño pepper(s)
1 medium
Chili powder
1 tsp
Reduced-sodium chicken broth
6 cup(s)
Canned diced tomatoes
15 oz
Uncooked boneless skinless chicken breast
20 oz
Fresh lime juice
0.333 cup(s)
Cilantro
1 cup(s)
Shredded reduced fat Mexican-style cheese
6 Tbsp
Tortilla chips
12 chip(s)
Instructions
1
Heat oil in a large soup pot set over medium heat.
2
Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
3
Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
4
Add broth, tomatoes, chicken, and lime juice; stir to combine.
5
Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
6
Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
7
Serve soup garnished with cheese and tortilla chips.
8
Serving size: 1 ½ cups soup, 1 Tbsp cheese, 2 chips
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