{chicken tortilla soup}

I LOVE Mexican type food. It's my favorite food.

I've said it before. I'll say it again...

I LOVE Mexican type food!

So trying to find healthy ways to eat it is always a good thing. Most Mexican type recipes has some sort of cheese in it. But this one doesn't. And I encourage you not to add cheese. It doesn't need it.

What's also so great about this Chicken Tortilla Soup recipe, beside all the awesome flavors, is that the chicken is cooked in the pot with all the yummy flavors. After the chicken is no longer pink, you just pull it out, shredded it, and add it back to the soup! So easy!

I've tried other Chicken Tortilla soups and  they have required enchilada sauce. Thankfully this one doesn't call for it. Store bought enchilada sauce has too many not good, artificial ingredients and most homemade enchilada sauces require a lot of oil and flour.

Any case, this soup is totally worth your time! It is also a great soup to make for someone you are taking a meal too. This soup got rave reviews from by its recent recipients.

It is light. It is full of flavor. It is a way a got my dautgher to eat black beans. So it's pretty awesome. :)

I served it with this Mango Salad with Cilantro-Lime Vinaigrette for a little extra yumminess!

Let me know if you try it!

Choose STRONGER! ~ ♥ JenG

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{chicken tortilla soup}

1 tbsp of coconut oil

1 small onion, diced

2 garlic cloves, minced

1-2 jalapenos, finely diced

6 cups of organic chicken broth

1 (14.5 oz) can fired roasted diced tomatoes

1 (14.5 oz) can black beans, rinsed and drained

1 cup frozen corn (optional)

Salt and pepper

3 chicken breast, boneless and skinless

2 limes, juiced

1/2 cup up chopped fresh cilantro

For toppings:

Organic blue corn chips

Diced avocado

Lime wedges

In a large pot, heat coconut oil over medium heat. Add onion and cook until softened. Then add garlic and jalapeno and cook for an additional 2 minutes. Pour broth, tomatoes, beans, and corn in the pot. Season with salt and pepper and bring to a boil. Once at a boil, add chicken breasts and reduce heat to a simmer. Cook the chicken for 20-25 minutes or until no longer pink. Once the chicken is cooked, remove it from the pot. Shred the chicken with two forks. Add the chicken back to the pot and stir in  lime juice and cilantro. Ladle soup into bowls and top with crushed corn chips, diced avocado and lime wedges if desired.

Recipe adapted from Food Network.