Mexican Chicken Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
cup
onion, diced
-
½
cup
carrots, chopped
-
½
cup
celery, chopped
-
6
cloves
garlic, minced
-
1
quart
chicken stock
-
1
14-ounce can
crushed tomatoes
-
1
whole
jalapeño, seeded and finely chopped
-
1
teaspoon
cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
salt
The protein and garnish
-
3
cups
cooked chicken, diced or shredded
-
¼
cup
fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery, cooking until soft, about 10 minutes.
- Stir in garlic and cook for another 30 seconds.
- Add chicken stock, crushed tomatoes, jalapeño, cumin, coriander, and salt, then bring to a boil.
- Reduce heat and let simmer for 15-20 minutes.
- Stir in cooked chicken and cilantro, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
358
Total fat
11g
Total carbohydrates
24g
Total protein
41g
Sodium
1158mg
Cholesterol
96mg
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