Yummy Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:
1 lb Chicken Breast
*Splash of Red Wine Vinegar, 2 limes, minced garlic, cumin, salt, pepper, chili powder)

1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (add some NM green chile for additional spice)
1/4 c. fresh lime juice (3-4 limes). Fresh, not bottle.
1 tsp. salt
1/4 tsp. black pepper

Toppings:

Store-bought tortilla chips to crumble
Sliced avocado
Grated or crumbled cheese (Pepper Jack, Colby, Mexican Cheese)
1/4 c. cilantro

Directions for Chicken:

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.


Place chicken in  heavy-duty Ziplock bag - Juice 2 limes and combine them with a couple splashes of red wine vinegar and some garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken

Grill for 7 min on each side or until cooked.

Directions for Chicken Tortilla Soup:

In a large stockpot, heat some olive oil over medium heat.
Add chopped onion and saute 3-4 minutes.
Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.
Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.

While soup is simmering, juice the limes (1/4 c) and set aside.

Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado. Right before serving, add lime juice, cilantro and chicken to the soup. Season with salt and pepper to taste.

Enjoy!
Adapted from Our Best Bites