Weeknight Chicken Tortilla Soup

 Ingredients

• 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

Instructions

• 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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