Oh, this is such a mild and yummo soup. I have been experiementing with the recipe, and have modified it to have one less jalapeno and an addition of one teaspoon of paprika. Safe for sensitive toddler tummies!
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
1 jalapeno, finely diced
1 teaspoon paprika
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) 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-inch) flour tortilla, cut into thin strips, and grilled or fried
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 jalepeno and cook for another minute. Pour the chicken broth, paprika, 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.
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