Soups On!

I love soup in general, but really crave it this time of year.

French onion, Pho (Thai noodle soup), Vegetable Beef, Chicken, I could go on and on...

Friday nights I fix some sort of Mexican food - tacos, nachos, enchiladas, fajitas. I added tortilla soup this past Friday night and LUV this recipe!

I just googled tortilla soup recipes and found this one on the Food Network.

I left out the black beans (didn't have them) and cooked the chicken in a skillet separately and used chicken strips instead of breasts. I also used Wholly Guacamole instead of avocado.

Ingredients
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 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, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey 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 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.

I will be having some leftover tortilla soup for lunch today!

Enjoy!