Chicken Tortilla Soup

Ingredients

• 1 tsp olive oil
• 1 1/2 cup(s) uncooked onion(s), chopped
• 1 1/2 tsp kosher salt
• 4 tsp minced garlic
• 1 medium jalape¤o pepper(s), seeded and minced
• 1 tsp chili powder
• 6 cup(s) reduced-sodium chicken broth
• 15 oz canned diced tomatoes, fire roasted, drained
• 1 lb Chicken breasts (low fat)
• 1/3 cup(s) fresh lime juice
• 1 cup(s) cilantro, chopped
• 1/3 cup(s) Reduced fat Mexican blend shredded cheese, (about 6 Tbsp)
• 12 item(s) baked low fat tortilla chips, (about 6 Tbsp)

Instructions

1. Heat olive oil in a large soup pot set over medium heat.
2. Add onion and salt and cook for 5-10 minutes or until onion is softened.
3. Add garlic, jalapeno, and ancho chili powder and cook for 1 minute.
4. Add broth, tomatoes, chicken breasts, and lime juice.
5. Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through.
6. Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.
7. Serve soup garnished with cheese and tortilla chips.

Notes

YServes 6- ~1 cup servings soup, 1 Tbsp. cheese, 1 Tbsp. chips.