Chicken Tortilla Soup

Yields1 Serving

 2 lbs Chicken thighs
 Salt
 Pepper
 1 Medium onion, sliced
 2 Cloves of garlic
 1 tbsp Olive oil
 14.50 oz Can diced tomatoes
 6 Corn Tortillas
 4 tbsp Tomato Paste
 6 cups Chicken Broth
 1 Can Black Beans
 Queso Fresco
 2 Avacadoes sliced
 Tortilla Chips

1

Preheat oven to 375 degrees. Coat chicken in salt and pepper. Bake on a foil coated cookie sheet for 35 minutes. Chop into bite-size pieces and set aside.

Saute onion and garlic in oil for 15 minutes. Add Tomatoes, tortillas, and Tomato paste. Puree in blender and return to pot.

Stir in broth, chicken, and beans. Simmer on low for 15 to 30 minutes. Place Queso Fresco in serving bowls and ladle in soup. Top with avacodo and chips.

Ingredients

 2 lbs Chicken thighs
 Salt
 Pepper
 1 Medium onion, sliced
 2 Cloves of garlic
 1 tbsp Olive oil
 14.50 oz Can diced tomatoes
 6 Corn Tortillas
 4 tbsp Tomato Paste
 6 cups Chicken Broth
 1 Can Black Beans
 Queso Fresco
 2 Avacadoes sliced
 Tortilla Chips

Directions

1

Preheat oven to 375 degrees. Coat chicken in salt and pepper. Bake on a foil coated cookie sheet for 35 minutes. Chop into bite-size pieces and set aside.

Saute onion and garlic in oil for 15 minutes. Add Tomatoes, tortillas, and Tomato paste. Puree in blender and return to pot.

Stir in broth, chicken, and beans. Simmer on low for 15 to 30 minutes. Place Queso Fresco in serving bowls and ladle in soup. Top with avacodo and chips.

Chicken Tortilla Soup

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