Soupe de tortillas au poulet facile

Ingrédients

• 2 tablespooons extra virgin olive oil
• 1 yellow onion (diced)
• 2 stalks celery (diced)
• 1 fresh jalapeño
• 4 cloves garlic (diced)
• 4 cups chicken broth
• 3 cups cooked chicken breast (shredded (from 1 small chicken))
• 2 10-oz cans diced tomatoes with green chilies (with the liquid)
• 2 teaspoons ground cumin
• 1/2 lime
• 1 teaspoon kosher salt (optional)
• 1/2 cup chopped cilantro leaves (plus extra for garnish)
• crushed tortilla chips (for serving)

Préparation

1. 1

   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.

2. 2

   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.

3. 3

   Squeeze in lime juice from ½ lime (or to taste). Season with salt, if needed.

4. 4

   Ladle into bowls and serve with crushed tortilla chips sprinkled over the top and extra cilantro for garnish.