Chicken Tortilla Soup


This soup couldn’t be easier to prepare. Once the veggies are chopped and sautéed, the rest of cooking is practically hands-off. The chicken simmers in a flavorful broth made with fire roasted tomatoes and lime juice which will give you a few extra minutes to toss together a quick salad or other simple side dish. Boneless, skinless chicken breasts work well in this soup but you can use chicken thighs instead. If you’d like to turn up the heat, don’t completely de-seed the jalapeño. Spoon the piping hot soup among bowls and garnish with the cheese and crushed tortilla chips. Serve with lime wedges and extra cilantro.


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)


1 cup(s), chopped

Shredded reduced-fat Mexican-style cheese

6 Tbsp

Tortilla chips

12 chip(s), crushed


  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

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