Ingredients

The following ingredients have 6 Servings
  • 1 tsp Olive oil
  • 1.5 cup(s), chopped Uncooked onion(s)
  • 1.5 tsp Kosher salt
  • 4 tsp Minced garlic
  • 1 medium Jalapeño pepper(s) seeded and minced
  • 1 tsp Chili powder
  • 6 cup(s) Reduced-sodium chicken broth
  • 15 oz Canned diced tomatoes fire roasted-variety, drained
  • 20 oz Uncooked boneless skinless chicken breast
  • 0.333 cup(s) Fresh lime juice
  • 1 cup(s) Cilantro chopped
  • 6 Tbsp Shredded reduced-fat Mexican-style cheese
  • 12 chip(s) Tortilla chips crushed

Instruction

  • Heat oil in a large soup pot set over medium heat.
  • Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
  • Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
  • Add broth, tomatoes, chicken, and lime juice; stir to combine.
  • Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
  • Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
  • Serve soup garnished with cheese and tortilla chips.
  • Serving size: 1 ½ cups soup, 1 Tbsp cheese, 2 chips