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

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