This is a easy and comforting soup to make on any weekday night. The freshness of the vegetables will make you feel good eating this soup.

Serves: 6
Prep: 10 minutes
Cook: 40 minutes


Ingredients:
2 tbls olive oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeño, chopped (leave seeds in for some heat)
1 14.5 oz can fire roasted tomatoes
1 14.5 oz can black beans, low
sodium, drained and rinsed
6 cups of chicken broth, reduced sodium
2 boneless skinless chicken breasts
2 limes, juiced
1 cup cilantro, chopped
Salt and pepper, to taste
Garnish: tortilla chips, avocado, sour cream and lime wedges


Directions: 
In a large pot over medium high heat add in the olive oil and onions until onions become tender, about 5 minutes. Then stir in the garlic and jalapeño for another 2 minutes. After the garlic and jalapeño have cooked add in the tomatoes, black beans and chicken broth and bring to a boil. Once it reaches a boil turn the heat to a simmer and add in the chicken breasts, cook for 30 minutes. Then remove chicken and shred and place back into the soup. Finally add in the lime juice and cilantro, salt and pepper to taste. Garnish as desired, serve and enjoy!

chicken tortilla soup

AMATEUR KITCHEN