Name: Chicken Tortilla Soup
Total time: 1 h
Yield: Serves 8 to 10
Cuisine: Mexican, Latin America & Caribbean
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped fine; 1 red bell pepper, seeded and chopped fine; 1 jalapeño chile, seeded and chopped fine; 1 tablespoon chili powder; 2 cloves garlic, minced; 2 quarts low-sodium chicken broth; 1 1/2 pounds boneless, skinless chicken breast; 1 can diced tomatoes (14.5-ounce), drained; 1 tablespoon chopped fresh cilantro leaves; 2 tablespoons lime juice; Salt and pepper

Why This Recipe Works

This Chicken Tortilla Soup recipe uses a variety of vegetables and spices to give it a spicy kick and hearty texture. Garnishing the soup with tortilla chips, avocado, and shredded Monterey Jack cheese turned the recipe into a hearty meal.

Before You Begin

Serve with tortilla chips, avocado, and shredded Monterey Jack cheese.

Instructions

Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.

Add broth and chicken and bring to boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. With slotted spoon, remove chicken; cool and shred into small pieces.

Return shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season with salt and pepper. Serve with recommended garnishes.