Monday, August 23, 2010

Tortilla Soup Tuesday

Chicken Tortilla Soup

2 Tbsp. vegetable oil
1 small onion, diced
2 Tbsp. minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5 oz.) can fire roasted diced tomatoes
1 (14.5 oz.) 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 cilantro leaves
1 (8 oz.) flour tortilla, ground, cut into strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

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 jalapenos 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.


  1. YUM! I'm going to have to try this! hubby would love it! Thanks for sharing!

  2. I'm stealing this recipe. Can't wait for cooler weather to try it! Hope you're having a great week!

  3. This sounds so good! Can't wait to try it!