Chicken tortilla soup
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tsp
Uncooked onion
1½ cup(s), chopped
Kosher salt
1½ tsp
Jarred minced garlic
4 tsp
Jalapeño pepper
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
⅓ cup(s)
Cilantro
1 cup(s)
Shredded reduced fat Mexican-style cheese blend
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, and 2 chips
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