Chicken Tortilla Soup

By Cindy_Wicker

Ingredients

• 1 large onion, chopped
• 2 tablespoons olive oil
• 1 can (4 ounces) chopped green chilies
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon ground cumin
• 5 cups chicken broth
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
• 3 cans (5 ounces each) white chicken, drained
• 1/4 cup minced fresh cilantro
• 2 teaspoons lime juice
• Salt and pepper to taste
• Crushed tortilla chips
• Shredded Monterey Jack cheese or cheddar cheese

Details

Servings 7

Preparation

Step 1

In a large saucepan, saute onion in oil; add the chilies, garlic, jalapeno and cumin. Stir in the broth, tomato sauce and tomatoes. Bring to a boil. Reduce heat; stir in chicken. Simmer, uncovered, for 10 minutes. Add the cilantro, lime juice, salt and pepper. Top with chips and cheese. Yield: 7 servings.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts: 1 serving (1 cup) equals 113 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 1,374 mg sodium, 11 g carbohydrate, 2 g fiber, 8 g protein.