OMG Tortilla Chicken Soup

Today I had a craving for tortilla chicken soup and I had a leftover roasted chicken from yesterday (I had made 2). I found a recipe I liked online, then doctored it a bit, substituting cooked chicken breast for raw, and frying my tortilla strips. I also used shredded Pepper Jack for garnish instead of plain Monterey Jack. The soup was tasty with just the right amount of zing. 


When you chop your jalapeños, cut them long ways first and taste them carefully. If the flesh is spicy, remember to remove the seeds before mincing. If the pepper is bland, toss in some seeds for heat if you wish. This is particularly nice with a cold Sauvignon Blanc.

OMG Tortilla Chicken Soup
adapted from foodnetwork.com


INGREDIENTS

• • 2 tablespoons vegetable oil
  • 1 small onion, chopped (for texture or diced if you prefer)
  • 2 tablespoons minced garlic
  • 2 jalapeños, finely diced
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • Meat from one roasted or rotisserie chicken
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 (8-inch) flour tortilla, cut into thin strips and tossed in 1 tablespoon vegetable oil over med/high heat until crispy. Then drain on paper towels.
  • 1 avocado, pitted, sliced
  • 1 cup shredded Pepper Jack cheese

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INSTRUCTIONS

• 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 jalapeños and cook for another minute. 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 shredded chicken. Stir until warmed through.  Add lime juice and fresh cilantro to the pot. Season to taste with salt and pepper.  Ladle soup in bowl and top with a lime wedge, fried tortilla strips, avocado slices and cheese.

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