We love Tortilla Soup. Unfortunately, it has cheese in it. Of course, if you are avoiding corn due to a special diet, the tortillas are out too. I made some modifications and developed what I can best describe as Mexican Chicken Soup. It was delicious! Enjoy!
Mexican Chicken Soup
2 tablespoons grapeseed oil (or olive oil)
1 small onion, diced
2 tablespoons minced garlic
1 teaspoon jalapeno, finely diced, *optional but please add it, it really makes the dish
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
1 cup of kale, stem removed and leaves chopped into bite sized pieces
2 limes, juiced
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 avocado, pitted, sliced *optional
In a large saucepan heat the oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos 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. Add kale to the pot. When the chicken is cool enough to handle cut it into bite sized-pieces and return it to the pot. Add lime juice and fresh cilantro and stir to combine. In a serving bowl ladle soup and top with avocado slices. Makes 4-6 servings.