I just LOVE tortilla soup. It’s so easy to make and perfect for the colder weather. There are so many versions of this delicious soup but this is by far my favorite! Try it out and let me know what you think.
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapeños, finely diced
6 cups low-sodium chicken broth
1 can fire roasted diced tomatoes
1 can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes- juiced
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 cup shredded 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 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, and cheese.
This recipe is great in a crock pot as well!
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