CHICKEN TORTILLA SOUP

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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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  Source by twincities.com

  
  
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