Chicken Tortilla Soup (Danny Boome--Rescue Chef)
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 jalapenos, finely diced
- 6 cups low sodium chicken broth
- 14 1⁄2 ounces fire-roasted diced tomatoes
- 14 1⁄2 ounces black beans, rinsed and drained
- 3 chicken breasts, boneless and skinless
- 2 limes, juiced, plus wedges for garnish
- salt, to taste
- pepper, to taste
- 1 cup roughly chopped fresh cilantro leaves
- 8 inches flour tortillas, grilled, cut into thin strips
- 1 avocado, pitted and sliced
- 1 cup shredded monterey jack cheese
directions
- 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 jalapenos 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 chicken breasts.
- Cook the chicken for 20 to 25 minutes.
- Once the chicken is cooked, remove it from the pot.
- When cool enough to handle shred it and set 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 avocado strips, avocado slices, and cheese.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.