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This is a recipe that my mother used to make all the time. It's super simple and is a great remedy for a sore throat or cold.

Ingredients:

  • 2 boneless chicken breasts
  • 2 Tbs. of butter
  • 2 cloves of garlic, minced
  • 2 jalapenos
  • 1 medium sized onion
  • 1 can (14.5 oz.) of black beans, rinsed and drained
  • 1 can (14.5 oz.) of diced, fire roasted tomatoes
  • 32 oz. of chicken broth
  • 1 or 2 large flour tortillas
  • 2 limes
  • 2 avocados
  • 1/4 cup cilantro, chopped
  • 1 cup of Monterrey Jack cheese

Step 1: Chop and Saute

Start by chopping the garlic, onion, and jalapeno. I try to mince the garlic and jalapeno in order to distribute their flavors more evenly, while I dice the onion into larger pieces for a desirable texture in the final soup.

In a large soup pan, melt the butter and saute the ingredients. Keep them cooking until slightly softened and browned.

Step 2: Make It a Soup

Once the garlic, onion, and jalapenos have been browned, turn the heat down to medium and add the broth, black beans, and tomatoes. Stir until the mixture comes to a soft boil. Add the chicken breasts and turn the heat down to a simmer. Let the soup sit until the chicken has been cooked, about 20 minutes.

Step 3: Grab the Garnish

While the soup is simmering, use this time to prepare the garnish. Grate the cheese. I usually do about one cup, but that's because I really like cheese on this soup. Cut the avocado and one lime in half and the other lime into slices. The halved lime will be juiced into the soup, while the other is for garnish.

In a separate pan, lightly toast the tortilla(s). Slice these into strips and set aside with the rest of the garnish.

Step 4: The Finish!

Once the chicken has been completely cooked through, remove the chicken from the pot. Allow the chicken to cool down for a bit (I wait about 5 min). Use two forks to pull the chicken apart into strands.

After separating all of the chicken, reincorporate into the soup along with the squeezed lime and cilantro. Allow the soup to simmer for 5 more minutes, stirring occasionally.

Scoop out into bowls, garnish, and enjoy!

<p>I made this tonight with two small changes: pinto beans instead of black and leftover rotisserie chicken. I used quite a bit more lime than you did. Very yummy. A fair amount of prep during the short cooking time but a very easy dish overall. It was a hit.</p>
<p>This looks soooo tasty :D</p>
Thank you, I appreciate the comment from such a seasoned instructables member.

About This Instructable

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Bio: I'm a freelance industrial designer in the Bay area. I love all things mechanical and collaborating with other creatives!
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