Photo: Chicken Tortilla Soup Recipe
Ingredients
- 2 tablespoons vegetable oil
- 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 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. 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.
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By Blackwatchsoccermom
on May 08, 2013
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I just made this tonight and what an awesome find! It was easy, quick and delicious. Used a few slices of jarred jalapenos since I didn't have fresh jalapenos, a can of stewed tomatoes since I didn't have the roasted ones called for and added a chipotle pepper in adobo and sour cream topping which made the soup richer and creamier. After the chicken was done I shredded it and added it back in to allow it to absorb more of the flavors. It's texture became more like that of dark meat, and was juicy and flavorful. A new family favorite...thanks!
By donnak88
Northridge, CA
on May 06, 2013
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Excellent. I have two little boys who can't really handle the spiciness of the jalapeno, so in place of it I buy diced tomatoes with green chilies. Still adds a bit of spice, but not too much. I add extra chicken breast and use it to make quesadillas to serve with the soup. Also, I crumble tortilla strips instead of grilled tortilla. This is our favorite meal.
By jjones1184
Parrish
on April 14, 2013
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This recipe is great. Flavors come together nicely. Second time added corn and sour cream for a creamy texture and it was also wonderful.
Read all 158 reviews