Soup - Quick Tortilla Soup

Makes 8 servings

This is a quickie that I adapted from a Rachel Ray recipe. You’ll probably have most of the ingredients on hand so it’s a good thing to rustle up when you come home from a trip and you haven’t made it to the grocery yet. Very tasty.

ingredients

1/2 cup chopped onion
1 jalapeno pepper, seeded and finely chopped
1 Tbs. taco seasoning mix
1 garlic clove, pressed
6 C. chicken broth
1/2 C. thick and chunky salsa
1/4 C. lime juice
2 C. chopped cooked chicken
1/4 C. snipped fresh cilantro
2 C. broken tortilla chips
Optional toppings:
grated queso fresco,
diced avocado,
sour cream,
diced tomato
Diced onlon

directions

1
In 4 qt. casserole pan, cook onion, jalapeno pepper, taco seasoning mix and pressed garlic over medium-high heat 2 – 3 minutes or until vegetables are crisp-tender.
2
Add chicken broth, salsa and lime juice. Cover and bring to a boil; reduce heat to a simmer.
3
Stir in chicken and cilantro.
4
Ladle soup into bowls; sprinkle with broken tortilla chips and serve with toppings, if desired.

Source: recipe from NANCY BENSON adapted from RRay