What We're Eating: Chicken Tortilla Soup

What We're Eating: Chicken Tortilla Soup

Tue Mar 21, 2017


While it might technically be Spring, any real Bostonian knows it’s still a bit early for the city to feel like it, which means there’s still a couple more weeks of finding comfort in some warm comfort food.  Fortunately, comfort food doesn’t have to mean fried-everything. We look for savory, hearty dishes that will get us through the lingering winter days until it finally feels like spring blossoms.


What are we eating? This Chicken Tortilla Soup recipe, courtesy of the Food Network.


Here’s how to make it:



2 tablespoons vegetable oil  

1 small onion diced  

2 tablespoons minced garlic  

2 jalapenos, finely diced  

6 cups low-sodium chicken broth

One 14.5-ounce can fire-roasted diced tomatoes  

One 14.5-ounce can black beans, rinsed and drained  

3 chicken breasts, boneless and skinless  

2 limes, juiced, plus wedges for garnish   

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves  

One 8-inch flour tortilla, grilled, cut into thin strips (we used regular tortilla chips)

1 avocado, 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 jalepenos 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, tortilla chips, avocado slices and cheese.


This recipe couldn’t be easier, and it’s so good you’ll probably go back for seconds.   Boom.

Have a favorite go-to recipe? Share it with us in the comments section.



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