In an effort to find a quick meal that met our Mexican cravings and yet met our nutritional needs, I stumbled upon a fantastic Chicken Tortilla Soup recipe. This meal is quickly thrown together on those hectic soccer nights! It's also become one of the most requested household meals - loved by kids and adults alike! We love it topped with fresh avocado, jalapeño, a sprinkle of cheddar cheese, some crushed tortilla chips and maybe a small dallop of crema! Mmmmm. Let me know if you try it!
Chicken Tortilla Soup
2 tablespoons vegetable oil
1 small onion, diced (I substitute leeks)
2 tablespoons minced garlic (I am heavy on the garlic)
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes (I like Ro-Tel tomatoes for spice)
1 (14.5-ounce) can black beans, rinsed and drained
1 bag of frozen white shoepeg corn
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish (I use lime juice when out of fresh lime)
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves (the family detests - so I eat it ALL MYSELF)
1 (8-inch) flour tortilla, grilled, cut into thin strips (I substitute blue corn chips crushed instead)
1 avocado, pitted, sliced
1 cup shredded Monterey 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 jalepenos 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 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. Copyright 2012 Television Food Network G.P.
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