Our Best Bites
This is the recipe that uses the leftover grilled taco chicken that my family LOVED! It is a really great soup. If you don't like lime cut back a little bit. Its not the normal meat and veggie soup so it is a great recipe to break up the norm.
Leftover grilled taco chicken
1-2 Tbsp olive oil
1 large onion chopped
6 cloves of garlic, minced or pressed
1-2 jalapeno peppers, minced
4 (15 oz) cans chicken broth
1 (15 oz.) can chopped or diced tomatoes
1/4 c fresh lime juice (3-4 limes)
1/4 c. chopped cilantro
1 tsp. kosher salt
1/4 tsp. black pepper
crumbled cotija cheese or shredded pepper jack cheese, cilantro, advocado, lime wedges, crispy corn tortilla strips
In a large stockpot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes. Add garlic and jalapeno and cook a few more minutes until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings. Grate or crumble the cheese, chop the cilantro, cut up the avocado, and fry the tortillas. Right before serving add lime juice, cilantro, and cooked chicken to the soup. Season with salt and pepper to taste. Ladle soup into bowls and add desired toppings.