Recipes
Chicken Tortilla Soup Recipe
Servings |
MetricUS Imperial
|
Ingredients
- 2 tablespoons vegetable oil
- 1 small Onion diced
- 2 tablespoons minced garlic
- 2 jalapenos finely diced
- 6 cups low sodium chicken broth
- 1 can fire-roasted diced tomatoes 14.5-ounce
- 1 can black beans rinsed and drained, 14.5-ounce
- 3 chicken breasts boneless and skinless
- 2 limes juiced, plus wedges for garnish
- Salt and freshly ground black pepper
- 1 cup roughly chopped fresh cilantro leaves
- 1 flour tortilla grilled, cut into thin strips, 8-inch
- 1 avocado pitted, sliced
- 1 cup shredded Monterrey cheese
Ingredients
|
|
Instructions
- In a large saucepan heat the vegetable oil.
- Add the onions and cook for 2 minutes.
- Once the onions have softened add the garlic and jalepenos and cook for another minute.
- Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
- Once at a boil lower heat to simmer and add your chicken breasts.
- Cook the chicken for 20 to 25 minutes.
- Once chicken is cooked remove from pot.
- When cool enough to handle shred it and set it aside.
- Add lime juice and fresh cilantro to the pot.
- In a serving bowl add a mound of shredded chicken.
- Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.