Homemade Chicken Tortilla Soup

  Lunch

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too.

Homemade Chicken Tortilla Soup

Average Rating: 4.636363

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 5 cups reduced-sodium chicken broth
  • 1 rotisserie chicken, shredded, skin removed
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Crushed tortilla chips
  • Shredded Monterey Jack or cheddar cheese

Instructions

  • 1. In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken.
  • 2. Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.
  • 3.
    Freeze option:
    Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

Nutrition Facts

1-1/4 cups: 200 calories, 8g fat (2g saturated fat), 55mg cholesterol, 941mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 22g protein.

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