Name: Tex-Mex Chicken Soup
Prep time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 2 tbsp. olive oil; 1 large onion; kosher salt; Pepper; 3 clove garlic; 1 jalapeños; 2 tsp. ancho chile powder; 2 can diced fire-roasted tomatoes; 1 container low-sodium chicken broth; Diced avocado; cilantro; Shredded chicken; Sweet corn; black beans; tortilla chips; sour cream; Grated Cheddar; Lime wedges

Step 1Heat the oil in a large Dutch oven or pot over medium heat. Add the onion and 1/2 teaspoon kosher salt and cook, covered, stirring occasionally, until the onion is very tender and beginning to brown around the edges, 10 to 12 minutes. Add the garlic and jalapeño and cook, stirring, for 1 minute.

Step 2Add the chile powder and cook, stirring, for 1 minute. Add the tomatoes (and their juices) and chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.

Step 3Using an immersion blender (or a standard blender, working in batches), purée the soup. Ladle into bowls and serve with toppings.

Tex-Mex Chicken Soup

Ingredients

Directions

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