Chicken Tortilla Soup

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Makes: 4 servings adjust

Directions

Ingredients

  • 2 tablespoons Vegetable Oil
  • 1 small Onion, diced
  • 2 Jalapeno Peppers, finely diced
  • 2 tablespoons Minced Garlic

Step 1

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

Ingredients

  • 6 cups Low Sodium Chicken Broth
  • 1 can Fire-Roasted Tomatoes
  • 1 can Black Beans, rinsed and drained
  • 3 Chicken Breast Fillets, boneless and skinless

Step 2

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.

Ingredients

  • 2 Limes, juiced, plus wedges for garnish
  • Pepper, to taste
  • 1 cup Fresh Cilantro, roughly chopped
  • Salt, to taste
  • 1 Flour Tortilla, grilled, cut into thin strips
  • 1 Avocado, pitted, sliced
  • 1 cup Monterey Jack Cheese

Step 3

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.
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