Mexican Tortilla Chicken Soup

Recipe by Luvfood
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
  • Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  • Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
  • Top with the diced avocado and crushed tortilla and cheese if using.
  • Garnish with cilantro and serve with lime wedges.
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