{Chicken Tortilla Soup}

Yield: Enough for a crowd
Time: 40 minutes

2 T oil
1 small onion, diced
2 jalapenos, minced
6 c chicken stock/broth
1 15 oz. can fire roasted tomatoes
1 15 oz. can black beans, drained and rinsed
3 chicken breasts, cooked and shredded
2 limes, juiced
salt and pepper

Toppings:

1 c chopped cilantro
crispy tortilla strips or chips
2 avocados, diced
cheese (I use Daiya)
sour cream (for your non-CF friends)

In a large saucepan heat the oil and onions, cook till softened.  Add jalapenos and cook for another minute.  Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.  Add the shredded chicken to heat through then turn heat off and add lime juice and cilantro to the pot.

We set this up as a "build your own" soup bowl.  Have your family and friends load their bowl up with toppings of their choice and then scoop the soup base over the top.

Complete Meal Idea: Serve with fresh mango.