This is a very basic chicken tortilla soup that can be modified however you see fit! There are no measurements for the spices as it really is a make-it-your-own soup. I personally add lots of cumin (no really, lots) and enough chili to give it body.
Author Evelyn Costello
Ingredients
oil
1white onion
2jalapenos finely diced, discard seeds if you don’t want it as spicy
3-4clovesof minced garlic
6cupsof good quality chicken broth
14.5ozcan of fire roasted diced tomatoes
14.5ozcan of rinsed black beans
3boneless chicken breasts
2limes
1cuproughly chopped cilantro
Salt and Pepper
Cumin
Chili
3bay leaves
Toppings
Sliced avocado
Tortilla strips
Monterey Jack cheese
Instructions
Heat 2 tbsp of oil in a large pot over medium heat. Add onions and cook till soft (about 2 minutes). Add your garlic and jalapenos and cook for another minute. Add broth, tomatoes, beans, cumin, chili, bay leaves, and bring to a boil. Salt and pepper to taste. Lower to a simmer and add the chicken breasts. Cook for 20-25 minutes and remove the chicken once cooked. Let cool and shred.
Add your shredded chicken to a bowl and ladle your soup over it. Top with avocado, cheese, and tortilla strips.