Chicken Cilantro Soup

This is a quick easy meal and it's delicious. My son loved it. Even his lil buddy had some. I added several more pieces of chicken so I can plan ahead for a chicken salad recipe for the kid's lunches for this week. How's that for planning ahead. Sneaking in...using up din din time to make ahead "lunch meal plans". Love that! Just sneak out that chicken when you take it the other's one out and shred them up for that salad. ohhh..



Chicken Tortilla Soup Recipe courtesy Danny Boome


2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced (use only one for kiddos)
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes (in the Can area. sometimes in health foods)
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. 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. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.