Weeknight Chicken Tortilla Soup


  • 2 tablespooons extra virgin olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 1 fresh jalapeño diced (omit or substitute a little canned chilies for less spice)
  • 4 cloves garlic diced
  • 4 cups chicken broth
  • 3 cups cooked chicken breast shredded (from 1 small chicken)
  • 2 10-oz cans diced tomatoes with green chilies with the liquid
  • 2 teaspoons ground cumin
  • ½ lime
  • 1 teaspoon kosher salt optional
  • ½ cup chopped cilantro leaves plus extra for garnish
  • crushed tortilla chips for serving
Weeknight Chicken Tortilla Soup


  • Add olive oil to a large soup pot, along with diced onion, celery, jalapeño, and garlic. Cook over medium low heat for about 5 minutes, or until onions are translucent.
  • Add broth, chicken, diced tomatoes and chilies, cumin, and cilantro. Bring to a boil, then lower the heat to a simmer and allow to cook for 15-20 minutes to allow flavors to blend.
  • Squeeze in lime juice from ½ lime (or to taste). Season with salt, if needed.
  • Ladle into bowls and serve with crushed tortilla chips sprinkled over the top and extra cilantro for garnish.

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