One 14.5 oz fire roasted diced tomatoes with juice
One 15 oz can black beans, drained and rinsed
3 chicken breast, boneless and skinless
2 limes, juiced
salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
tortilla strips
avocados, diced
cheese, shredded
Directions
Although this recipe doesn’t have many vegetables in it, we wanted to share it because it’s so easy, fast enough for a weeknight meal, and delicious!
In a large Dutch oven pot, heat oil, add onions, cook for 2 minutes or until softened. Add garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot, bring to a boil. Lower heat to simmer and add chicken breasts. Cook the chicken for 20-25 minutes, then remove chicken from pot. When cool enough to handle, shred the chicken and add it back to the pot. Add lime juice and fresh cilantro to the pot and simmer to heat. Test flavor and add salt and pepper as needed. When you are ready to eat, serve soup with tortilla strips, avocado and cheese. Enjoy!
