Chicken Tortilla Soup Recipe
Hello there! Today we have a beautiful soup in our hands. It was anincredible experience cooking this dish and I can’t wait to share thisamazing chicken tortilla soup recipe with you guys.
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 jalapenos, finely diced
- 6 cups low-sodium chicken broth
- 1 can (411 grams) fire-roasted diced tomatoes (411 grams)
- 1 can (411 grams) 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 and cut into thin strips)
- 1 avocado, pitted, sliced
- 1 cup Monterrey cheese, shredded
Instructions
- Step 1: Put the vegetable oil in a large sauce pan and heat at high. Add the onions and cook for about 2 minutes or until they are soft, then add the garlic and jalapenos and cook for one more minute.
- Step 2: Put the chicken broth, tomatoes and the beans in the pan and bring to a boil. Once it boils, lower the heat and let it simmer. Add the chicken breasts and cook for 20 to 25 minutes. When the chicken is cooked well, remove the heat.
- Step 3: When it’s cool enough to touch, shred the chicken and set it a side. Add lime juice and the cilantro to the sauce pan. Put a mound of the shredded chicken in a serving bowl and ladle the soup over it. Top with alime wedge, the grilled tortilla strips, avocado slices and cheese; and enjoy.