Chicken Tortilla Soup
Serves: 4 to 6 servings
Ingredients:
2 tablespoons olive oil (try Olea sold here at WOW)
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:
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. 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.
