Soups

Chicken Tortilla Soup

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapenos, finely diced
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • 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 (8-inch) flour tortilla, grilled, cut into thin strips
  • 1 avocado, pitted, sliced
  • 1 cup shredded Monterrey cheese

Directions

  1. In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute.
  2. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Lower heat to simmer and add chicken breasts. Cook the chicken for 20 to 25 minutes.
  3. Remove chicken from pot. When cool enough to handle shred it and set it aside.
  4. 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.
  5. You can add chopped zucchini or other vegetables while the chicken is cooking in the broth.