Ingredients
Serves 4
| 3 Tbsp | Pastene Extra Virgin Olive Oil | |
| 3 | small corn tortillas, cut into strips | |
| 1 | small onion, chopped | |
| 6 | garlic cloves, minced | |
| 2 | jalapeño peppers, finely diced | |
| 6 cups | low-sodium chicken broth | |
| 1 | 398 ml can Pastene Diced Fire Roasted Tomatoes | |
| 1 | 142 g can black beans, rinsed and drained | |
| 1 lb | chicken breasts, boneless and skinless | |
| 1 ½ | limes, juiced, plus wedges for garnish | |
| salt and freshly ground black pepper | ||
| 1 cup | fresh cilantro leaves, roughly chopped | |
| 1 | avocado, pitted and sliced | |
| 1 cup | monterey jack cheese, grated |
Directions
Prep time: 10 minutes | Cook time: 25 minutes
- In a frying pan, heat 1 tablespoon of oil on medium-high. Add the tortilla strips and toss until the tortilla is lightly browned. Remove to a dish lined with a paper towel and set aside.
- In a large saucepan on medium-high, heat 2 tablespoons of oil. Add the onions and cook for 2 minutes. Once the onions have softened, add the garlic and jalapeño peppers and cook for another minute.
- Pour the chicken broth, tomatoes and beans into the pan and bring to a boil.
- Once at a boil, lower heat to simmer and add the whole chicken breasts. Cook the chicken for 20 to 25 minutes.
- Once chicken is cooked, remove from pot and cool for about 5 minutes. Using 2 forks, shred the chicken thoroughly.
- Add lime juice and fresh cilantro to the soup.
- In each of th 4 serving bowls, add a mound of shredded chicken. Ladle soup over the chicken in each bowl.
- Finish with a lime wedge, grilled tortilla strips, avocado slices and cheese.
