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.
