This recipe was pulled from here on FoodNetwork.com and I just slightly tweaked it to work with what I had on hand.
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced (I used sliced jalapenos from a jar)
6 cups low-sodium chicken broth
1 14.5oz can of fire roasted diced tomatoes
1 14.5oz can of black beans, rinsed & drained
3 boneless skinless chicken breasts
2 limes, juiced
salt & freshly ground black pepper
1 cup roughly chopped fresh cilantro
shredded monterey jack cheese
In a large saucepan, heat the vegetable oil. Add the onions & cook for 2 minutes. Once the onions have softened, add the garlic & jalapenos & cook for another minute. Pour the chicken broth, tomatoes & beans into the pot & bring to a boil. Once at boil, lower heat to a simmer & add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once the chicken is cooked, remove from pot. When cool enough to handle, shred it & add it back into the pot. Add lime juice & cilantro.
Serve topped with monterey jack cheese and tortilla chips. And if you like a little extra heat, also top with more sliced jalapenos, which we did with the leftovers.
Do you have any great soup recipes that you'd like to share with me?? I'm all ears...and tastebuds.
Hope you guys are having a wonderful weekend!