CHICKEN TORTILLA SOUP
- Cooking Time: 55
- Servings: 8
- Preparation Time: 25
- 1 Tbsp vegetable oil
- 1 onion minced
- 1 jalepeno, seeded and minced
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 8 cups chicken broth, low sodium
- 1 lb boneless, skinless chicken breasts
- juice of 1 lime
- 5 oz tortilla chips, crushed into large pieces
- 3 plum tomatos, seeded and chopped
- 1-2 avocados, chopped
- fresh cilantro
- sour cream
- slices of jalepeno
- hot sauce
Heat oil in a large Dutch oven over medium heat until shimmering.
Add onions, jalepeno, garlic, and chili powder, Cook ab 5 min, until onions are soft.
Stir in broth and bring to a simmer, add chicken and simmer partially covered ab 15 min, or until no pink left in chicken.
Remove chicken, and continue cooking broth for ab 10 more min.
Set chicken aside until cool enough to handle, then shred into bite size pieces.
Remove broth from heat and stir in lime juice.
In each bowl, add tortilla chips, tomatos, chicken, avocado, and then ladle broth over it all. Add cilantro, sour cream, jalepeno, and/or hot sauce on top and enjoy.