Chicken Tortilla Soup

Chicken Tortilla Soup

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  • 1 tsp olive oil
  • 1 1/2 cup s, chopped uncooked onion(s), chopped
  • 1 1/2 tsp kosher salt
  • 4 tsp minced garlic
  • 1 medium jalapeño pepper s, seeded and minced
  • 1 tsp chili powder
  • 6 cup s reduced-sodium chicken broth
  • 15 oz canned diced tomatoes fire roasted, drained
  • 20 oz boneless skinless chicken breasts
  • 1/3 cup s fresh lime juice
  • 1 cup s cilantro, chopped
  • 1/3 cup s Reduced fat Mexican blend shredded cheese, (about 6 Tbsp)
  • 12 chip s tortilla chips


  • Heat olive oil in a large soup pot set over medium heat.
  • Add onion and salt and cook for 5-10 minutes or until onion is softened.
  • Add garlic, jalapeno, and chili powder and cook for 1 minute.
  • Add broth, tomatoes, chicken breasts, and lime juice.
  • Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through.
  • Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.
  • Serve soup garnished with cheese and tortilla chips.

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