My husband and Son have both been feeling a little under the weather lately so I wanted to make them some soup. Instead of making chicken noodle, I decided to make a chicken tortilla soup that would have lots of yummy broth but would also be a hearty meal. I used a recipe I saw on “Rescue Chef” and change it up a bit to make it a more balanced meal. I found the two Jalapenos to be very very spicy, so just cut out one of them or use milder chili peppers instead if you don’t like super spicy food.
•2 tablespoons vegetable oil
•1 small onion, finely diced
•2 tablespoons minced garlic
•2 jalapenos, finely diced
•6 cups low-sodium chicken broth
•1 (14.5-ounce) can fire roasted diced tomatoes (I used Hunt’s brand)
•1 (14.5-ounce) can black beans, rinsed and drained
•1 cup instant brown rice
•3 boneless, skinless chicken breasts
•2 limes, juiced, plus wedges for garnish (optional)
•Salt and freshly ground black pepper
•1 cup roughly chopped fresh cilantro leaves
•1 (8-inch) flour tortilla, grilled, cut into thin strips ( I used pita, tasted just as good)
1.In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes.
2.Once the onions have softened add the garlic and jalepenos and cook for another minute.
3.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 your chicken breasts. Cook the chicken for 20 to 25 minutes.
4.Once chicken is cooked remove from pot. When cool enough to handle, shred it and return it to the pot.
5.Add brown rice and simmer for an additional 10-15 minutes until rice is cooked.
6.Add lime juice and fresh cilantro to the pot. In a serving bowl, ladle soup over chicken and top with a lime wedge, and grilled tortilla strips.