Chicken Tortilla Soup Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 jalapeño, chopped (leave seeds in for some heat) | ||
| 1 14.5 oz can fire roasted tomatoes | ||
| 1 14.5 oz can black beans, low sodium, drained and rinsed | ||
| 6 cups of chicken broth, reduced sodium | ||
| 2 boneless skinless chicken breasts | ||
| Limes | 2 , juiced | |
| Cilantro | 1 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large pot over medium high heat add in the olive oil and onions until onions become tender, about 5 minutes. Then stir in the garlic and jalapeño for another 2 minutes. After the garlic and jalapeño have cooked add in the tomatoes, black beans and chicken broth and bring to a boil. Once it reaches a boil turn the heat to a simmer and add in the chicken breasts, cook for 30 minutes. Then remove chicken and shred and place back into the soup. Finally add in the lime juice and cilantro, salt and pepper to taste. Garnish as desired, serve and enjoy!
Chef
