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Photo of Chicken tortilla soup by WW

Chicken tortilla soup

2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Boneless, skinless chicken breasts work well in this soup but you can use chicken thighs instead. If you’d like to turn up the heat, don’t completely de-seed the jalapeño.

Ingredients

Olive oil

1 tsp

Uncooked onion

1½ cup(s), chopped

Kosher salt

1½ tsp

Jarred minced garlic

4 tsp

Jalapeño pepper

1 medium, seeded and minced

Chili powder

1 tsp

Reduced sodium chicken broth

6 cup(s)

Canned diced tomatoes

15 oz, fire roasted-variety, drained

Uncooked boneless skinless chicken breast

20 oz

Fresh lime juice

⅓ cup(s)

Cilantro

1 cup(s), chopped

Shredded reduced fat Mexican-style cheese blend

6 Tbsp

Tortilla chips

12 chip(s), crushed

Instructions

  1. Heat oil in a large soup pot set over medium heat.
  2. Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
  3. Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
  4. Add broth, tomatoes, chicken, and lime juice; stir to combine.
  5. Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
  6. Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
  7. Serve soup garnished with cheese and tortilla chips.
  8. Serving size: 1 ½ cups soup, 1 tbsp cheese, and 2 chips

Notes

Serve with lime wedges and extra cilantro.

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