Chicken Tortilla Soup

2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic/2 cloves/1/4 tsp powder

1 can diced green chilis

6 cups chicken broth

1 (14.5 oz) can diced tomatoes

2 (14.5 oz) cans black beans, rinsed and drained

1-2 chickn breasts, boneless and skinless

2 limes juiced or 3 tablespoons lime juice

Salt and pepper to taste

1 cup roughly chopped fresh cilantro leaves (opt)

For Garnish: 

Avacado, pitted, sliced

1 cup Shredded Monterrey cheese

Tortilla chips

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 chilis 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 return it to the pot. Add lime juice and fresh cilantro to the pot. Serve soup with tortilla chips, avocado, and cheese. 

You can also try adding rice or corn! 

Original Recipe