Tonight (Wednesday) is the day off for the wife and I. So for date night, we decided to make a little homemade mexican fiesta.
Chicken Tortilla Soup
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can whole corn, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese
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 jalepenos 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 your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it 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 tortilla strips, avocado slices and cheese.
Salsa
1 (28 ounce) can diced tomatoes
1 white onion whole
2 jalapenos peppers
1 serrano peppers
1 garlic clove
1 freshly squeezed lime
finely chopped cilantro
salt and pepper
Coarsely chop in blender to desired consistency
Guacamole
2 avocados pitted, sliced
1/2 white onion, diced
1 jalapeno peppers diced
1 clove minced garlic
1 freshly squeezed lime
salt and pepper
Mash with fork in a bowl and enjoy
