"A fantastic way to warm up when it's chilly outside. This spicy one pot meal is packed with vegetables and tastes even better when it's served with traditional accompaniments - shredded cheese, sour cream and lime wedges."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
In large saucepan, saute onions in olive or vegetable oil until soft, about 2 minutes. Add carrots and celery, stirring to slightly soften and combine with onions, about 1 minute.
Season with Morton(R) Kosher Salt and pepper. Stir in chicken broth and diced tomatoes with green chilies; bring mixture to boil. Cover and reduce heat; simmer for 5 minutes. Carefully add chicken pieces to soup; simmer an additional 8 to 10 minutes or until chicken is cooked through and juices run clear.
Remove chicken from soup; cool and shred. Return chicken to soup; heat through. Ladle soup over crushed tortilla chips. Garnish with cilantro, cheese, sour cream and lime, if desired. Serve immediately.