Tortilla Chicken Soup

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Self Magazine


I added carrots and celery to the base of the soup, sautéing with the onions first then finished cooking them in the broth. I also mixed the corn and black beans into the soup, then garnished with avocado, lime and broken chips.
Amanda Campodonico   •  2 Jan   •  Report
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1 whole bone-in, skinless chicken breast (about 12 oz)

6 cups low-sodium chicken broth

1 tablespoon olive oil

1 yellow onion, chopped

2 cloves garlic, finely chopped

1/2 jalapeño pepper, finely chopped

1 can (14.5 oz) diced tomatoes

8 baked tortilla chips

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