CHICKEN BURRITO SOUP

CHICKEN BURRITO SOUP image

Yield 6 people

Number Of Ingredients 19

3 tbsp vegetable oil
1 small yellow onion, diced
2 tbsp minced garlic
1 jalapeÃ±o, ribbed, seeded, finely diced
1 small red bell pepper, diced
6 cups low-sodium chicken broth
1 (14.5 oz.) can fire roasted diced tomatoes (do not drain!)
1 (14.5 oz.) can black beans, rinsed and drained
2 cups cooked white rice
1 (10 oz.) package frozen corn
2 cups shredded rotisserie chicken (or 2 grilled chicken breasts, shredded)
1 lime, juiced, additional wedges to serve
1 cup roughly chopped fresh cilantro leaves
Salt, to taste
Pepper, to taste
1 (8 in) flour tortilla, grilled or charred, cut into Â½ in strips
1 avocado, pitted, cubed, to serve
1 cup sour cream, to serve
1 cup shredded Monterrey cheese, to serve

Steps:

In a large Dutch oven or heavy bottomed saucepot, heat the vegetable oil over medium heat. Add the onions cook until translucent, about 5 min. Once the onions have softened add the garlic, jalapeno, and red bell pepper. Season with salt and pepper. Cook for 2 to 3 min. Next, add the chicken broth, tomatoes with their juices, and beans to the pot and bring to a boil. Once boiling, lower heat to a simmer. Add rice, corn, and chicken. Gently simmer for 5 min. Stir in lime juice and fresh cilantro and season with salt and pepper. Simmer for an additional 5 min allowing the flavors to meld together. Ladle soup into bowls. Top each bowl with a lime wedge, tortilla strips, avocado, sour cream and cheese.