Ingredients
The following ingredients have 4 Servings
- 1 recipe Taco Chicken
- 2 teaspoons olive oil
- 1 large onion, chopped
- 2 jalapenos, membranes and seeds removed if you don’t want it too spicy
- 6 cloves garlic, minced or pressed
- 4 cans chicken broth (or 1 carton)
- 1 15oz can diced tomatoes (we suggest fire roasted)
- 1/4 cup fresh lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- tortilla strips or chips
- guacamole or avocado
- cotija cheese
- sour cream
- cilantro
- green onions
Instruction
- Click here for the link to the Taco Chicken Recipe.
- Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it (to make it all at the same time in one pot, see notes section)
- In a large stockpot, heat olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.
- Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
- While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole, and fry the tortillas.
- id=”instruction-step-6″>5. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.
