- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 jalapenos, finely diced (I used only one because they scare me... use gloves)
- 6 cups low-sodium chicken broth (I used 4 because my chicken was already cooked and I wasn't going to cook it as long)
- 1 (14.5-ounce) can fire roasted diced tomatoes (Italian stewed was all that I had in my kitchen)
- 1 (14.5-ounce) can black beans, rinsed and drained
- 3 chicken breasts, boneless and skinless (cooked on the grill a few days earlier)
- 2 limes, juiced, plus wedges for garnish (I only used 1, it was plenty)
- Salt and freshly ground black pepper
- 1 cup roughly chopped fresh cilantro leaves (used dried ones bought at the Amish market in MD)
- 1 (8-inch) flour tortilla, grilled, cut into thin strips or (honey baked cornbread from TJs, The honey baked comes from buttering the baking pan heavly and drizzling it with honey before baking)
- 1 avocado, pitted, sliced (totally forgot to use)
- 1 cup shredded Monterrey cheese (Fancy Mexican cheese blend from Costco)
- I also added some sliced zucchini and mushrooms because I had it.
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.