Chicken Tortilla Soup

I am in a hurry but I wanted to post this quick, light lunch option because I like it so much. Yummy. Flavorful. Not too spicy. No salt added other than the salt in the chicken broth (you can add some salt to taste if you like but I thought it was great without). No fried chips or tortillas on top. Instead, I Multi seed Corn Tortilla Flatbread crackers (Trader Joes) broken into pieces. It added that nice crunch without the heaviness of a fried topping. I would also add cubed avocado on top mine just weren't ripe yet.

Ingredients:
6 oz chicken, cooked and shredded
3 cups of low sodium chicken broth
1 tsp oil, I used grape seed
1 red onion
3 cloves garlic, minced
1/2 jalapeno, diced
1 tsp cumin
1 tsp chili powder
2 tsp lime zest
1 14.5 oz can diced tomatoes
4 oz can diced green chiles
1/2 cup corn

Garnish Options:
2 tbsp Cilantro, roughly chopped
1/2 Avocado, cubed
4 Multi-Seed Corn Tortilla Flatbread Crackers, broken into large pieces
4 Lime wedges


Instructions
In a medium saucepan, over medium heat, add oil and saute onions until translucent and slightly browned - 10 min. Add garlic, jalapeno, cumin, and chili powder and continually stir for 30 seconds. Add lime zest, give the pot a quick stir then immediately add chicken stock, green chiles, tomatoes, and corn. Bring to a boil then reduce to a simmer. Add chicken and simmer for 15 min. Serve topped with cilantro, flatbread crackers, cubed avocado and lime wedges.

Serves 2-3