Matthew Peyton

Chicken Tortilla Soup



  1. Finely chop onion, garlic, jalapeño. Also finely chop cilantro.
  2. Preheat a pot with oil over medium-high heat.
  3. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  4. Add chicken broth, whole chicken breasts, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro.
  5. Bring to a boil (high heat) and let simmer (low heat) for at least 25 minutes.
  6. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup.
  7. Let simmer another 5 minutes then add lime juice.
  8. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.