Tex-Mex Chicken Soup

1. 1

   Heat the oil in a large Dutch oven or pot over medium heat.

2. 2

   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.

3. 3

   Add the garlic and jalapeno and cook, stirring, for 1 minute.

4. 4

   Add the chile powder and cook, stirring, for 1 minute.

5. 5

   Add the tomatoes (and their juices) and chicken broth and bring to a boil.

6. 6

   Reduce the heat and simmer for 15 minutes.

7. 7

   Using an immersion blender (or a standard blender, working in batches), puree the soup.

8. 8

   Ladle into bowls and serve with toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.