Chicken Tortilla Soup

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

Ingredients

2 tbsp vegetable oil

1 small onion, diced

4 garlic cloves, minced

2 jalapeños, finely diced

6 cups low-sodium chicken broth

1 (15 oz) can fire-roasted diced tomatoes

1 (15 oz) can black beans, drained and rinsed

3 boneless, skinless chicken breasts

2 limes, juiced, plus wedges for serving

Kosher salt and freshly ground black pepper, to taste

1 cup fresh cilantro leaves, roughly chopped

1 (8-inch) flour tortilla, grilled and cut into thin strips

Preparation

1. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and jalapeños and cook, stirring constantly, until fragrant, about 1 minute.

2. Pour in the chicken broth, tomatoes, and beans and bring to a boil. Reduce heat to a simmer, add the chicken breasts, and cook until the chicken is cooked through to 165°F, 20–25 minutes.

3. Remove the chicken from the pot and let cool slightly. Shred with two forks and set aside.

4. Stir the lime juice and cilantro into the pot. Return the shredded chicken to the pot and stir to combine. Ladle into bowls and top with lime wedges and the grilled tortilla strips.

Notes

Inspired by Food Network.