Chicken Tortilla Soup

Total Time Prep/Total Time: 30 min.

Yield 8 servings (2-1/2 quarts)

There's nothing quite like an easy soup recipe on a busy night. This flavor-packed chicken tortilla soup will warm up your kitchen (and then your belly) in just 30 minutes.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chiles
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Optional: Shredded Monterey Jack and/or cheddar cheese, avocado, sliced jalapeno and lime wedges

Directions

In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook for 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken.
Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Serve with chips and desired toppings.

Nutrition Facts

1-1/4 cups: 200 calories, 8g fat (2g saturated fat), 55mg cholesterol, 941mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 22g protein.

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida

Recipe Creator