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Weeknight Chicken Tortilla Soup
Recipes
Weeknight Chicken Tortilla Soup
6 servings
30 minutes total

Ingredients

  • 1 chilled Deli oven-roasted chicken
  • 1 fresh jalapeño pepper
  • 2 green onions
  • 1 ripe Hass avocado
  • 2 (32 oz) boxes reduced-sodium chicken broth
  • 1 teaspoon adobo with pepper
  • ¼ teaspoon pepper
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 lime, for juice
  • 1 tablespoon unsalted butter
  • 5 cups bite-size corn tortilla chips (about 5 oz)

Prep

    Steps

      1. Remove chicken from bones; chop coarsely (about 4 cups). Chop jalapeños finely, removing membranes and seeds if desired; add to chicken. Slice onions thinly. Halve avocado, scoop out flesh, and cut into bite-size pieces.
      2. Combine broth, adobo, and pepper in large stockpot; bring to a boil on medium-high.
      3. Combine water and cornstarch. Stir chicken and cornstarch mixture into pot; boil 2–3 minutes, stirring often, until slightly thickened and chicken is 165°F.
      4. Remove pot from heat; juice lime into soup. Stir in butter, avocados, and green onions. Stir tortilla chips into pot or line serving bowls with chips and spoon soup over chips. Serve immediately.

    Amount per ⅙ recipe serving: Calories 380, Total Fat 22g, Sat Fat 6g, Trans Fat 0g, Chol 105mg, Sodium 1270mg, Total Carb 22g, Fiber 3g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 25g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 8%