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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 tablespoon vegetable oil |
1 small onion, finely chopped |
2 cloves garlic, finely chopped |
1 1/2 teaspoons chili powder |
1/4 teaspoon crushed red pepper |
32 ounces low-sodium chicken broth |
1 14 1/2-oz. can diced tomatoes |
2 cups shredded skinless cooked chicken (from a rotisserie chicken) |
salt |
2 tablespoons fresh cilantro leaves |
4 ounces corn tortilla chips |
Directions:
1. Warm vegetable oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, chili powder and crushed red pepper; cook mixture for 30 seconds, stirring.
2. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.
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