Spicy Chipotle Lime Chicken Tortilla Soup

For the Soup:

• 2 T avo oil or EVOO

• 1 yellow onion, diced

• 4 cloves garlic

• 4 chipotle peppers in adobo, minced

• 1 jalapeño, minced & seeds/membranes removed

• 1 t salt

• 1 t cumin

• 1 t oregano

• 1 lb chicken breast

• 2 (14.5 oz) cans of fire-roasted petite diced tomatoes

• 4 c chicken broth

• Juice and zest of 1 lime

To Top:

• Tortilla strips

• Sliced Green onion

• Cilantro leaves

• Mexican cheese

• Sour cream

• Sliced avocado

• Sliced Jalapeño

• Lime wedges

Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add the onion and peppers and sauté until softened, 5-8 minutes. Add the garlic and spices and cook until fragrant, 1-2 minutes. Add the chicken breast, fire-roasted tomatoes, chicken broth, and lime juice & zest.

2. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until the chicken is fully cooked and the internal temperature reads 165F. Remove the chicken and shred using two forks or an electric mixer. Return the chicken to the soup and serve!

3. Top with tortilla strips, green onion, cilantro leaves, Mexican cheese, sour cream, avocado, jalapeño, and lime wedges.

Enjoy!!