- 1 large onion, coarsely chopped
- 1 tablespoon olive oil or vegetable oil
- 2 medium carrots, cut into 1/4 inch thick slices
- 2 medium celery stalks, cut into 1/4 inch thick slices
- 1 1/2 teaspoons Morton® Coarse Kosher Salt
- 1/4 teaspoon black pepper
- 3 (14.5 ounce) cans reduced sodium chicken broth
- 2 (10 ounce) cans diced tomatoes and green chiles
- 10 ounces skinless, boneless chicken breast halves
- 1 1/2 cups coarsely crushed tortilla chips
- Cilantro leaves (optional)
- Monterey Jack cheese (optional)
- Sour cream (optional)
- Lime wedges (optional)
- 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.