Chicken Tortilla Soup (Danny Boome--Rescue Chef) - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low sodium chicken broth
14 1/2 ounces fire-roasted diced tomatoes
14 1/2 ounces black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
salt, to taste
pepper, to taste
1 cup roughly chopped fresh cilantro leaves
8 inches flour tortillas, grilled, cut into thin strips
1 avocado, pitted and sliced
1 cup shredded monterey jack cheese

Preparation

In a large saucepan heat the vegetable 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 chicken breasts.
Cook the chicken for 20 to 25 minutes.
Once the chicken is cooked, remove it from the pot.
When cool enough to handle shred it and set aside.
Add lime juice and fresh cilantro to the pot.
In a serving bowl add a mound of shredded chicken.
Ladle soup over chicken and top with a lime wedge, grilled avocado strips, avocado slices, and cheese.