Butcher’s block - Oct. 9, 2013
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The crisp morning air, the cold lingering rain, and jack-o-lanterns lining neighborhood porches all mean one thing - cooler temps!! As the outside weather gets colder, my favorite go-to is easy and quick recipes and this soup is one of my favorites! Happy fall!
Chicken Tortilla Soup
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low sodium chicken broth
1 (14.5 ounce) can fire roasted tomatoes
1 (14.5 ounce) can black beans rinsed and drained
3 boneless and skinless chicken breast
2 limes, juiced
Salt and fresh ground black pepper
1 cup roughly chopped cilantro leaves
1 flour tortilla (8 inch) grilled and cut into strips
1 cup Monterey cheddar
In large saucepan heat vegetable oil, and add onion and allow to cook until tender. Roughly two minutes. Then add garlic and jalapenos and cook for additional minute. Pour the chicken broth, tomatoes, and beans into the pot and bring to boil. Once boiling lower heat and add chicken breasts allowing to cook 20-25 minutes. Once chicken is cooked remove from pot, shred and set aside. Add lime juice and fresh cilantro to the pot. In serving bowl add a mound of chicken and ladle soup over chicken. Top with tortilla strips and cheese and serve. Add diced avocado, sour cream, or your favorite topping.
This goes great with a grilled cheese sandwich; I prefer pepper jack with Mexican tortilla soup.