Mexican Tortilla Soup
| Prep Time: 5 min | Serves: 4 |
| Cooking Time: 10 min | Yield: 4 bowls |
Homemade tortilla, tomato and avocado soup
Ingredients
- 1/2 cup Onions
- 2 cloves Garlic Clove
- 1 peppers w Chipotle Pepper In Adobo Sauce
- 900 ml Low Sodium Chicken Broth
- 28 oz Diced Tomatoes
- 1/2 tsp Salt
- 8 oz Chicken Breast
- 1 oz Multi Grain Everything Tortilla Chips
- 19 oz Black Beans
- 1/4 cup Cilantro
- 1 fruit Limes
- 1 med Avocado
Directions
Chop chipotle peppers and saute with minced garlic and chopped onions over medium heat (spray pan lightly with oil first) for about 5 minutes in a large pot. Add in can of diced tomatoes, chicken broth and salt. Bring to a boil and simmer on low heat.
In a separate pot boil chicken breast until cooked though and drain water. Shred chicken and put aside.
In four bowls crumble 1 toastasa in each and divide the chicken equally in each bowl. Divide the soup equally amongst each bowl and top equally with the sliced avocado, cilantro and lime.
If you're feeling indulgent add 1 oz. of goat cheese.
If you don't have the chipotle pepper you can also add a dash of tabasco chipoltle flavor