Jq Chicken Tortilla Soup

Name: Jq Chicken Tortilla Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 serving(s)
Ingredients: 1 medium onion, chopped; 2 -3 garlic cloves, finely chopped; 1 teaspoon cayenne pepper; 2 jalapenos, seeded, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 yellow bell pepper, chopped; 1 (32 ounce) carton reduced-sodium chicken broth (4 cups); 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained; 2 (14 1/2 ounce) cans black beans; 1/2 teaspoon coarse salt (kosher or sea); 3 boneless skinless chicken breasts (cut into cubes raw); 1 avocado; 1/2 cup farmer cheese (cubed); 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges; 75 blue corn tortilla chips (15 per serving)

Submitted by Chef JQ

"Med heat soup...great for a winter meal when avocados are in season! Orginal recipe came from Betty Crocker...make changes added peppers, cayan pepper, beans and farmer cheese."

Download

Ready In:: 35mins
Ingredients:: 17
Serves:: 5

ingredients

1 medium onion, chopped
2 -3 garlic cloves, finely chopped
1 teaspoon cayenne pepper
2 jalapenos, seeded, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 (32 ounce) carton reduced-sodium chicken broth (4 cups)
1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
2 (14 1/2 ounce) cans black beans
¹⁄₂ teaspoon coarse salt (kosher or sea)
3 boneless skinless chicken breasts (cut into cubes raw)
1 avocado
¹⁄₂ cup farmer cheese (cubed)
¹⁄₄ cup fresh cilantro, chopped
1 lime, cut into wedges
75 blue corn tortilla chips (15 per serving)

directions

Heat EVOO in saucepan over medium heat. Add onion; cook 2 minutes, stirring frequently. Add garlic, jalapeño chile, cayan pepper, red, green and yellow peppers; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Add cubed (raw) chicken Reduce heat; cover and simmer 15 minutes. Add black beans; heat until hot.
To serve, peel and pit avocado. Cut into 1-inch slices. Top with avocado and cheese; garnish blue tortilla chips and cilantro. Serve with lime wedges.