Ready in under 30 minutes and packed with flavor! This easy weeknight Chicken Tortilla Soup is the best weeknight dinner. Make sure to check the notes section below for lots of add-in and topping ideas.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Ingredients
2tablespooonsextra virgin olive oil
1yellow onion, diced
2stalkscelery, diced
1fresh jalapeño, diced (omit or substitute a little canned chilies for less spice)
4clovesgarlic, diced
4cupschicken broth
3cupscooked chicken breast, shredded (from 1 small chicken)
½cupchopped cilantro leaves, plus extra for garnish
crushed tortilla chips, for serving
Instructions
Add olive oil to a large soup pot, along with diced onion, celery, jalapeño, and garlic. Cook over medium low heat for about 5 minutes, or until onions are translucent.
Add broth, chicken, diced tomatoes and chilies, cumin, and cilantro. Bring to a boil, then lower the heat to a simmer and allow to cook for 15-20 minutes to allow flavors to blend.
Squeeze in lime juice from ½ lime (or to taste). Season with salt, if needed.
Ladle into bowls and serve with crushed tortilla chips sprinkled over the top and extra cilantro for garnish.
Notes
Optional add-ins:
Canned corn, black beans, or pinto beans (drained, add in step 2)
Splash of heavy cream for a creamy chicken tortilla soup (stir in after cooking)
Fideo pasta (thin, 1-inch long spaghetti-like noodles - add in step 2 and let it cook in the soup broth for a delicious Tex-Mex chicken noodle soup.
Topping ideas: Shredded cheese, sliced avocado, guacamole, additional cilantro, sliced or canned jalapeño, diced red onion, diced scallion, crumbled bacon, dollop of sour cream, sliced radishes, corn nuts (these are so good!).