Mexican Tortilla Soup
Mexican Tortilla Soup
1 ½ lbs. boneless skinless chicken breast
1 T olive oil
½ of a Yellow Onions (chopped)
1 Jalapeños (seeded and diced)
2 cloves Garlic (pressed)
8 C Chicken Broth (low Sodium)
1 15 oz can of Roma tomatoes
½ t ground cumin
Salt and Pepper to taste
1/3 C chopped Cilantro
3 T Lime juice
3 Avocados (cleaned of skin, pitted and flesh diced)
Tortilla chips
Monterrey Jack Cheese and Sour Cream (optional)
In a large pot heat 1 T olive oil over medium heat. Once hot, add chopped onion and jalapeno and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing. Next add chicken broth, tomatoes, cumin, salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving. Serve with tortilla chips, cheese and sour cream if desired. Enjoy!
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