Chicken Tortilla Soup

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  • Each serving
  • 360 cal
  • 20g fat (5g sat)
  • 40mg chol
  • 790mg sodium
  • 31g carb
  • 5g fiber
  • 17g protein


  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 to 1 jalapeño, finely chopped (optional)
  • 1 tablespoon oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 1/2 cups shredded cooked chicken
  • 4 cups chicken stock
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 dried chipotle pepper or a pinch of chipotle powder
  • Broken crisp tortilla chips
  • 1 bunch cilantro leaves, chopped
  • Shredded Monterey Jack or cheddar cheese, for serving
  • 1 ripe avocado, peeled and chopped
  • Fresh lime wedges, for serving


Ina soup pot, sauté onions, garlic, bell pepper and jalapeño over medium heat in oil until just soft, 7 to 10 minutes. Sprinkle with oregano and cumin. Add chicken, stock, tomatoes and chipotle pepper or powder.

Bring to a boil, reduce heat and simmer for 5 to 10 minutes. Sprinkle chips on top of each ladled bowl of soup. Serve garnished with fresh cilantro, shredded cheese, chopped avocado and a squeeze of fresh lime juice.

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