Chicken Tortilla Soup

Olive oil

1 tsp

Uncooked onion(s)

1½ cup(s), chopped

Kosher salt

1½ tsp

Minced garlic

4 tsp

Jalapeño pepper(s)

1 medium, seeded and minced

Chili powder

1 tsp

Reduced-sodium chicken broth

6 cup(s)

Canned diced tomatoes

15 oz, fire roasted-variety, drained

Uncooked boneless skinless chicken breast

20 oz

Fresh lime juice

⅓ cup(s)

Cilantro

1 cup(s), chopped

Shredded reduced-fat Mexican-style cheese

6 Tbsp

Tortilla chips

12 chip(s), crushed

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