Chicken Tortilla Soup

Chicken Tortilla Soup

from tasteofhome.com
8 servings (2-1/2 quarts)

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

  1. 1

    In a Dutch oven, heat oil over medium heat. Saute onion until tender, about five minutes. Add the chiles, garlic, jalapeno and cumin; cook for one more minute until fragrant. Stir in the tomato sauce, tomatoes and broth. Bring the soup to a boil, reduce the heat and stir in the chicken.

  2. 2

    Simmer the soup, uncovered, for 10 minutes. Add the cilantro, lime juice, salt and pepper. Portion the soup into serving bowls and top each bowl with cheese and chopped chips or tortilla strips.