*try adding black beans next time
olive oil
1 jalapeño pepper, seeded and finely chopped
1 tablespoon taco seasoning mix
2 garlic cloves, pressed
8 cups chicken broth
1/2 cup thick and chunky salsa
1/4 cup lime juice
1 lb boneless skinless chicken thighs, chopped into cubes
1/4 cup snipped fresh cilantro
tortilla chips
Toppings: sour cream and avocado
Drizzle olive oil in a stock pot, over medium high heat cook onion, jalapeño pepper, taco seasoning and garlic for 2-3 minutes or until tender. Add chicken broth, salsa, lime juice and chicken. Cover and bring to a boil; gently boil for 20 minutes or until chicken is done. Stir in cilantro.
Lay tortilla chips on the bottom of a bowl and ladle soup over the chips. Top the soup with sour cream and sliced avocado.
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