Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbsp vegetable oil

  • 1

    small onion, diced

  • 2

    Tbsp minced garlic

  • 2

    jalapeños, finely diced

  • 6

    cups low-sodium chicken broth

  • 1

    14.5oz can fire roasted diced tomatoes

  • 1

    14.5oz can black beans, rinsed and drained

  • 3

    chicken breasts, boneless & skinless

  • 2

    limes, juiced, plus wedges for garnish

  • salt and fresh ground pepper

  • 1

    cup roughly chopped fresh cilantro leaves

  • 1

    8-inch flour tortilla, grilled and cut into thin strips

  • 1

    avocado, pitted and sliced

  • 1

    cup shredded Monterey Jack cheese

Directions

1. In a large saucepan, heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened, add the jalapeños and cook for another minute. 2. Add the chicken broth, tomatoes and black beans into the pot and bring to a boil. Once boiling, lower the heat to simmer and add your chicken breasts. Cook the chicken for 20-25 minutes. 3. 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. 4. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: