Recipe of the Month

Chicken Tortilla Soup

2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

2 jalapenos, finely diced

6 cups low-sodium chicken broth

One 14.5-ounce can fire-roasted diced tomatoes

One 14.5-ounce can black beans, rinsed and drained

3 chicken breasts, boneless and skinless

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

One 8-inch flour tortilla, grilled, cut into thin strips

1 avocado, pitted, sliced

1 cup shredded Monterrey cheese


In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.


Chef's Pro Tips

Follow these steps to avoid clumping while adding a roux to a hot liquid to thicken. First remove several cups of the liquid and place in a large mixing bowl.  Add a portion of the roux to the liquid, and whisk thoroughly to incorporate breaking up any lumps.  Add this back to the original pot and stir.  This process may need to be repeated depending on desired consistency. 


Quote of  the Week

A balanced diet

is a cookie in each hand


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