CHICKEN TORTILLA SOUP

Adapted from a recipe by Danny Boome, via Food Network. Makes 6 servings.

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 2 jalapenos, finely diced
• 6 cups chicken stock
• 1 (14.5-ounce) can fire-roasted tomatoes
• 1 (14.5-ounce) can black beans, rinsed and drained
• 1 (8-inch) flour tortilla
• 1/2 rotisserie chicken, skin removed, shredded
• 2 limes, juiced, plus wedges for garnish
• 1 cup roughly chopped cilantro leaves
• 1 avocado, pitted, sliced
• 1 cup shredded Monterrey cheese

1. 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 1 minute. Pour in the chicken stock, tomatoes and beans, and bring to a simmer. Simmer 5 minutes.

2. While the broth is simmering, heat a skillet. When hot, add tortilla. Cook 1 minute, until bottom is lightly toasted. Flip and cook 1 minute until lightly toasted. Remove from heat and cut into thin strips. Set aside.

3. Once the broth has simmered for a few minutes, add shredded chicken, lime juice and cilantro. Taste and season with salt and pepper if needed. Serve soup garnished with lime wedges, avocado slices, tortilla strips and a sprinkling of cheese.

Per serving: 437 calories; 20 g fat; 8 g saturated fat; 74 mg cholesterol; 29 g protein; 38 g carbohydrate; 9 g sugar; 10 g fiber; 1,268 mg sodium; 234 mg calcium

Read More Easiest Chocolate Birthday Cake

Blueberry Dump Cake

Potato Kielbasa Breakfast Hash

Source by twincities.com

Mustaqim Jaed

Saya Seorang Yang Hoby Menulis Dan Menggambar.

Bagikan Artikel ini