Mexican Chicken Soup
Ingredients
-
1
tablespoon
olive oil
-
1
each
yellow onion, chopped
-
2
each
celery ribs, chopped
-
3
each
carrots, chopped
-
4
cloves
garlic, minced
-
1
each
jalapeño, chopped (seeds removed)
-
2
teaspoons
cumin
-
½
teaspoon
dried oregano
-
½
teaspoon
smoked paprika
-
3
cups
water
-
1.25
lbs
boneless chicken thighs
-
1
28 oz. can
fire-roasted diced tomatoes
-
2
teaspoons
sea salt, plus more to taste
-
¼
teaspoon
ground black pepper
-
½
cup
freshly chopped cilantro leaves
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, celery, and carrots until softened.
- Add garlic, jalapeño, cumin, oregano, and smoked paprika, stirring for about a minute.
- Add water, chicken, diced tomatoes, salt, and black pepper, then bring to a boil.
- Lower the heat, cover the pot, and cook for 15 to 20 minutes, checking that the chicken reaches 165ºF.
- Remove the chicken, let it rest, then shred it using two forks.
- Stir in fresh cilantro and use an immersion blender to puree the soup to your desired texture.
- Return the shredded chicken to the soup and adjust seasoning as needed.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
18g
Total carbohydrates
12g
Total protein
17g
Sodium
1082mg
Cholesterol
93mg
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