Chicken Tortilla Soup

• 2 tablespoons Vegetable Oil
• 1 Small White Onion - Diced
• 2 tablespoons Fresh Garlic - Minced
• 2 pieces Fresh Jalapenos - Minced
• 6 cups Low Sodium Chicken Broth - Organic
• 14.5 can Fire Roasted Tomatoes - 1 Can
• 14.5 can Black Beans 1 Can Or Use Fresh
• 3 Chicken Breast - Boneless Breasts
• 2 Limes, juiced plus some for garnish
• 1 cup Cilantro Leaves - Rough Chop
• 1 Avovado - Pitted and Sliced
• 1 cup Cotija Cheese
• .5 can Tomato Paste add for flavor and color
• 2 teaspoons Cumin
• .5 tablespoon Chili Powder
• 1 teaspoon Spanish Paprika
• 1 ear Roasted Corn Can use Fresh or Bagged Corn

1. In a large saucepan heat the olive and toss in onions sprinkle with salt to soften. Add the garlic and jalapeno and cook for one more minute. Add all other ingredients except for black beans. They should be drained and rinsed and set aside. Place chicken breasts in pot and cook slowly for about 15 minutes. Remove chicken and shred with two forks or slice thinly and place back in the pot. Add the black beans and stew until done. Add salt and pepper to taste. Serve with avocado, cilantro, cotija cheese and lime wedges.

vegetable oil, white onion, garlic, chicken broth, tomatoes, black beans, chicken, cilantro, avovado pitted, cotija cheese, tomato paste add for flavor, cumin, chili powder, paprika

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-5a1b006da955bd0578f9936d (may not work)