Rarely is one of my recipes quite the slam dunk that this one was. The first time I made it, the soup was a fantastic success, plus it made enough for leftovers and saved well. I know that summer is a strange time to go crazy with soups, but my boyfriend and I liked this one so much, we didn’t mind.
Mexican is one of my go-to foods: tacos, burritos, quesadillas, nachos, enchiladas, tostadas… any combination of tortillas, cheese, veggies, beans, and avocados you can think of. Unless you’re from California, you might not realize what a crazy obsession we have with avocados. If it’s edible, we’re probably putting avocado on it.
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves minced garlic
- 1 jalapeno, finely diced
- 6 cups of chicken broth
- 1 (14.5 ounce) can fire-roasted tomatoes
- 1 (14.5 ounce) can black beans
- 3 boneless, skinless chicken breasts, fresh or frozen
- 2 limes
- 1 cup roughly chopped cilantro
- 2 avocados
- 2 cups monterey jack cheese
- Salt and pepper
- Vegetable or canola oil
- Heat the olive oil under medium heat in a medium-sized pot. Cook onions for 2 minutes, or until they're soft, but not brown. Add the garlic and jalapenos and cook for another minute. Add the chicken broth, tomatoes, and beans. If you're using frozen chicken breasts, add those now too and bring the soup to a boil.
- Once the soup is boiling, turn it down to medium-low and, if you're using fresh chicken breasts, add those now. Continue to cook for 20-25 minutes, letting the chicken breasts cook through. Feel free to pull a chicken breast out and test to see if it's done by cutting it open and looking for any remaining pink.
- While the soup cooks, it's time to fry some tortilla strips. Put a small pot on the stove and add half an inch of vegetable or canola oil under medium heat. Slice tortilla into 1 inch by 1/4 inch strips or so, and when the oil is hot, fry the tortilla strips up. Tongs or a similar tool are essential for this, and it's important to remember to pull them out a second earlier than you'd expect - when they've started turning brown, they'll be dark brown by the time you pull them out.
- Once the chicken breasts are cooked through, remove them, shred when the breasts are cool enough to touch, and then set it aside. Stir the juice from the limes into the soup pot. In a serving bowl, ladle soup from the pot and add a mound of shredded chicken. Top with tortilla strips, cheese, avocado slices, and cilantro. Then, EAT.
If you want to save some of your soup for leftovers, which I’d highly recommend if you’d like me and mostly just cooking for 2, just prepare enough tortilla strips, cheese, avocado, and cilantro for that night. Then, pack up the leftover chicken and soup separately. When you pull it out the next day, heat them up on the stove or microwave and prepare fresh tortilla strips while getting the cheese, avocado, and cilantro ready. The leftovers come together quickly and taste so fresh!
On a separate note, I’m leaving for the High Sierra Music Festival this evening and will be camping for most of the next week. I’ll have a post ready for you guys when I return and hopefully some fantastic pictures from the festival to share.