Chicken Tortilla Soup

For years now, I have been on the search for a really good tortilla soup recipe.

I am so glad my hunt is over. I hope you try it soon because I think you will

love it too. The hubby has said he wants to eat this soup once a week. 

And it is so healthy, easy, and fast.

Here is the recipe.

Chicken Tortilla Soup

Serves 4 - 6 as a main dish

2 Tbsp vegetable oil

1 small onion, diced

2 Tbsp fresh minced garlic

3 Tbsp green enchilada sauce (canned)

6 cups low-sodium chicken broth

1 (14.5 oz) can fire roasted tomatoes, diced

1 (14.5 oz) can pinto beans, rinsed and drained

3 chicken breasts or about 1 lb of chicken, boneless and skinless

2 limes, juiced, plus wedges for serving

salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

Toppings:

1 dozen corn tortillas, cut into thin strips, oven-baked*

2 avocados, pitted and diced

Shredded Monterey Jack cheese

Sour Cream

Limes

Chopped Cilantro

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 cook for another minute.

For the chicken broth, enchilada sauce, tomatoes, and beans into the pot and bring

to a boil. Once at a boil, lower the heat to a simmer and add your chicken breasts.

Cook the chicken for 20 to 25 minutes. Once the chicken is cooked, remove from pot.

Shred the chicken in a bowl using two forks. Add the lime juice and cilantro to the pot.

Add salt and pepper to taste. Then add the shredded chicken. Serve with toppings.

*Oven-baked Corn Tortilla Strips

Preheat your oven to 350 degrees F. Cut your corn tortilla in thin strips.

Place in a large cookie sheet not overlapping each other (you may have to do

this in batches) and cook for 8 - 10 minutes or until golden and cripsy.

This recipe was adapted from this recipe.