Recipe of the Month! October - Sneak Peak!

SOUP

- 1 whole bone in skinless chicken breast (about 12 oz)

- 6 cups low sodium chicken broth

- 1 tbsp olive oil

- 1 yellow onion, chopped

- 2 cloves garlic, finely chopped

- 1/2 jalapeno pepper, finely chopped

- 1 can diced tomatoes (14.5 oz)

- 8 baked tortilla chips

 

SALSA

- 1/2 cup canned black beans, rinsed and drained

1/2 cup canned corn

1/2 avocado, cubed

1 handful fresh cilantro, chopped

1 lime, halved

Poach chicken in 2 cups of the broth in a large pot over very low heat until cooked through, about 20 minutes from when the broth reaches a simmer. Remove chicken from broth and set aside. Heat Oil in a large saucepan over medium high heat, Cook onion, garlic, and jalapeno until onion is translucent, about 3-5 minutes. Add tomatoes, simmer 1 minute. Strain poaching broth, add it and remaining 4 cups broth to saucepan. Bring to a boil.

Combine first 5 salsa ingredients in a bowl. Add juice of 1 lime half. Slice other lime half into 4 wedges.

Shred chicken into bite sized pieces. When soup boils, lower heat to medium and add chicken. Simmer 1 minute.

Ladle roup into 4 bowls and top with 1/4 of the salsa on each and sprinkle 2 tortilla chips on each. Squeeze 1 lime wedge over each bowl of soup and serve.