CHICKEN BLACK BEAN TORTILLA SOUP
2 T Olive Oil
1 onion, diced
2 T garlic, minced
5 Cups Chicken Broth (fat and sodium free)
3 (14.5 oz) cans Rotel diced tomatoes with chiles
1 (14.5) can black beans, rinsed and drained
1 (14.5) can chick peas, rinsed and drained
2 chicken breasts, boneless, skinless
2 Chipotle peppers, sliced
2 limes, juiced, plus wedges for garnish
salt and pepper to taste
1 Cup cilantro, chopped
1 Avocado for garnish (optional)
1 Cup Monterey Jack cheese for garnish (optional)
In a large saucepan, heat oil and add onion and garlic. Cook until onion is soft, about 5 minutes. Pour in chicken broth, tomatoes, and beans and bring to a boil. Lower heat to simmer and add chicken breasts; cook 25 minutes. Remove chicken breasts and allow to cool slightly. Shred chicken and add back to the pot. Add lime juice and cilantro to pot.
Serve hot with desired garnishes. I’m partial to Avocado!
Serves 6, then some, as I’m still eating it as lunch leftovers.
What’s your go to “comfort” food when you are under the weather?