CHICKEN TORTILLA SOUP
08
Jun 2019

Ingredients

1 small onion, diced

2 tablespoon minced garlic

2 jalapenos, finely diced

1 teaspoon Inspiced Molcajete Mezcla

8 cups chicken broth

2 (10 ounce) cans fire-roasted diced tomatoes

1 (14.5 ounce) can black beans, rinsed and drained

3 chicken breasts, boneless skinless or one Cooked Rotisserie Chicken (picked)

2 limes, juiced, plus wedges for garnish

Inspiced Everyday Gourmet

Lime Wedges, for serving

Chopped cilantro, for serving

Tortilla Chips, for serving and garnish

Avocado Slices, for serving

Shredded Monterey Cheese, for serving

 Directions

  1. Heat vegetable oil in a large pot. Add the onions and cook until softened, about 2 minutes. Add garlic and jalapenos and cook for another minute.  Add Molcajete Mezcla
  2. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
  3. IF USING RAW CHICKEN BREASTS - Once at a boil, lower heat to a simmer and add your chicken breasts. Cook the chicken for 20-25 minutes. Once the chicken is cooked remove from the pot. When cool enough to handle shred and add back to the pot. IF USING ROTISSERIE CHICKEN -  Shred the chicken and add it to the pot until heated through.
  4. Add the lime juice and Everyday Gourmet to taste.
  5. To serve, scoop into bowls and garnish to taste with lime wedges, cilantro, tortilla chips, avocado, and cheese.

 



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