Chicken Tortilla Soup
Adapted from The Food Network
1 Tbsp. olive oil
1/2 small onion, diced
1 Tbsp. minced garlic
1 tsp. cumin
3 cups low-sodium chicken broth
1/2 (14.5-oz.) can fire roasted diced tomatoes
1 (14.5-oz.) can black beans, rinsed and drained
1-2 chicken breasts, boneless and skinless
1 lime, juiced, plus wedges for garnish
Salt and pepper
1/2 cup roughly chopped fresh cilantro leaves
Toppings: shredded cheese, feta, sour cream, lime wedges, tortilla chips, avocado, etc.
1. In a large saucepan heat the oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cumin and cook for another minute.
2. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. 3. Add lime juice and fresh cilantro to the pot. Add salt and pepper as needed. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with cheese, tortilla chips, avocado, etc.