20-Minute Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 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)
Instructions
  1. Heat 1 teaspoon oil in a nonstick Dutch oven on medium-high.
  2. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened.
  3. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil.
  4. Reduce heat, and simmer 5 minutes.
  5. Add the shredded chicken to the soup and simmer 3 minutes or until heated through. Stir in cilantro.
  6. Ladle soup into serving bowls; top with crushed tortilla chips and optional garnishes.
  7. Serve hot, with a lime wedge on the side.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/20-minute-chicken-tortilla-soup/