Chicken Tortilla Soup

Chicken Tortilla Soup
(Jami Verdin-Manager)

2 tbsp vegetable oil
1 small onion, diced
2 tbsp garlic, minced
2 jalapenos, finely chopped
6 cups chicken broth (Jami uses 2 boxes)
14.5 oz can fire roasted tomatoes
14.5 oz can black beans, drained
3 boneless, skinless chicken breast halves (you can also use a rotisserie chicken)
2 limes, juiced
Salt & pepper to taste
1 cup cilantro, chopped

For topping:
1 avocado, sliced
Monterey Jack cheese
Tortilla chips

In a large pot, saute onion, garlic, and jalapenos in oil. Add broth, tomatoes, beans, and chicken. Cook until chicken is done; remove from pot. Shred and add back to pot along with lime juice, salt, pepper, and cilantro. Simmer for 10-15 minutes. Serve with toppings.

Lorraine Jones