20-Minute Chicken Tortilla Soup
- 1 teaspoon olive oil
- 15 ounces roasted chicken breast, shredded (rotisserie chicken works great)
- 1 cup white onion, chopped
- 1 cup bell pepper, chopped
- 2 garlic cloves, minced
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- 900 mL organic chicken broth
- 1 - 28oz can crushed tomatoes
- ⅓ cup chopped fresh cilantro
- ½ cup coarsely crushed baked organic tortilla chips
- ½ cup preshredded part-skim mozzarella cheese (optional garnish)
- 1 avocado, peeled and diced (optional garnish)
- cilantro (optional garnish)
- 6 lime wedges (about 1½ limes)
- Heat 1 teaspoon oil in a nonstick Dutch oven on medium-high.
- Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened.
- Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil.
- Reduce heat, and simmer 5 minutes.
- Add the shredded chicken to the soup and simmer 3 minutes or until heated through. Stir in cilantro.
- Ladle soup into serving bowls; top with crushed tortilla chips and optional garnishes.
- Serve hot, with a lime wedge on the side.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/20-minute-chicken-tortilla-soup/
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