INGREDIENTS:
corn tortilla
5 teaspoons canola oil
1 cup chopped onion
¼ cup chopped cilantro
2 garlic cloves, minced
2 bay leaves
½ teaspoon pepper flakes
6 cups chicken broth
1 (28-ounce) can diced tomatoes
1 ½ cup canned black beans
salt to taste
1 avocado
½ cup cilantro
1 lemon
3 cups of shredded cooked chicken breast
DIRECTIONS:
1. Cut corn tortilla into thin strips, bake until golden brown and set aside.
2. Heat canola oil in a large Dutch oven over medium heat. Add onion, cilantro, minced garlic, bay leaves, and salt to taste; cook 7 minutes. Stir in pepper flakes.
3. Add chicken broth and diced tomatoes; bring to a boil.
4. Add black beans, and shredded chicken breast; simmer 5 minutes. After simmering you can add more salt or pepper flakes to taste.
5. Remove bay leaves and discard.
6. Serve your bowl of soup and top with tortilla strips, avocado slices, 1/2 cup cilantro, and lime wedges. Enjoy your easy chicken tortilla soup!!
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