Chicken Tortilla Soup

By KimberleyH

Ingredients

• 1 lb chicken breast, diced into 3/4" pieces
• 2 tablespoons coconut oil or light flavored olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium yellow onion, chopped, about 1/2 cup
• 3 garlic cloves, minced
• 1/4 cup minced cilantro
• 1 large poblano pepper, diced small, about 1/3 cup
• 1 (14 ounce) can fire roasted tomatoes
• 1 1/2 cups cooked white or black beans, or (1) 14 ounce can, drained and rinsed
• 4 cups chicken broth, or (2) 15 ounce cans
• 1 tablespoon fresh lime juice, about half a lime's worth
• additional salt and pepper, to taste
• Toppings: tortilla chips, shredded cheese, diced avocado, lime wedges, minced cilantro

Details

Servings 4
Adapted from barefeetinthekitchen.com

Preparation

Step 1

Warm the oil in a large pot over medium heat. Add the chicken, stir to coat and season with salt and pepper. Cook the chicken, stirring or turning as needed, for 2-3 minutes, until lightly browned on all sides. (The inside of the chicken should still be a little bit pink.) Add the onion, garlic and pepper and cook 2-3 minutes until the onions turn clear.

Add the tomatoes, beans, chicken broth, cilantro and lime juice. Simmer for 30 minutes. Scoop into bowls and serve with the toppings of your choice. Enjoy!