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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came up with this for a warm, healthy, comfort soup on a cold fall night. Ingredients:
2 boneless, skinless chicken breasts |
evoo |
1/2 yellow onion, chopped |
2 cloves garlic, minced |
1/2 or whole jalapeno, seeded, minced |
1 can petite diced tomatoes |
1 tbs cumin |
1 tbs parsley |
kosher salt and pepper to taste |
1 box (1 quart) chicken stock |
juice of 1 lime |
1 tsp lime zest |
sour cream |
shredded mexican blend cheese |
avocado, sliced |
corn tortillas |
Directions:
1. Heat olive oil over high heat. Chop chicken breasts, season with salt and cook in oil.
2. Set aside
3. Heat olive oil in pot over medium heat.
4. Add onion, garlic, jalapeno
5. Season with pinch of salt and pepper
6. Saute 5 minutes
7. Add tomatoes
8. Season with cumin and parsley
9. Cook 5 minutes
10. Add chicken stock
11. Add lime juice and zest
12. Bring to a boil, reduce and simmer 20 minutes, stirring occasionally
13. Put corn tortillas into 350 degree oven for 10 minutes, until crispy
14. Add chicken to soup and heat through for 5 minutes.
15. Ladle into bowls and top with cheese, sour cream, avocado and/or broken up pieces of tortilla
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