Chicken Tortilla Soup

Inspiration: Food Network

Make sure chicken is well shredded and well seasoned. But never use ground chicken. You’ll regret it.

Ingredients

2 tbsps vegetable oil 1 small onion, diced 2 tbsp garlic, minced 2 jalapenos, finely diced 6 cups low-sodium chicken broth 1 (15 oz) can fire-roasted diced tomatoes 1 (15 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 fresh cilantro leaves 1 (8 in) flour tortilla, grilled, cut into thin strips

Preparation

1. In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened, add garlic and jalapenos and cook for another minute

2. Pour 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

3. Once chicken is cooked, remove from pot. When cool enough to handle, shred it and set it aside

4. 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 and grilled tortilla strips