We decided something fresh and light would be perfect after hosting a Super Bowl party where everyone brought some game-day fare. Of course wings, cheesy dips, sausages, etc. were plentiful… and at about midnight, so were the Tums! Typically, words like “fresh” and “light” don’t scream “soup,” but I promise, it really is! I found this recipe about a month ago on FoodNetwork.com.
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
2 large bone-in, skinless chicken breasts (I opt for these because of the flavor bones add)
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
2 avocados, 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 jalapeños 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.
HUSBAND RATING – “MMMMMMmmmmMMM! This is my favorite soup! You’re such a good soup maker!” Rating complete with a few high fives and a kiss :).