Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup

6 Servings

148 Calories

 Serve with chopped cilantro, cubed avocados, and crumbled Jack cheese for garnish


  • 9 cups low sodium chicken broth
  • 6 cloves roasted garlic
  • 1/2 cup chopped tomatoes
  • ½ yellow onion, chopped
  • 2 fresh jalapeno peppers, sliced into rings (For a milder flavor, remove seeds and white membrane)


  • 1 teaspoon dried oregano
  • 1/2 yellow onion, sliced
  • 2 cups shredded, cooked chicken meat
  • 1 lime, juiced
  • 6 (6 inch) corn tortillas, cut into strips and toasted for garnish


  1. In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the broth. Simmer uncovered for 30 minutes.
  2. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer just until chicken is heated to avoid overcooking the chicken.
  3. Place toasted tortilla strips in each bowl and pour soup over strips.