Mexican Chicken Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
medium
onion, chopped
-
3
medium
carrots, peeled and chopped
-
3
ribs
celery, chopped
-
2
cloves
garlic, minced
-
6
cups
chicken broth
-
1
14-ounce can
crushed tomatoes, undrained
-
1
medium
jalapeño pepper, seeded and minced
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
3
cups
cooked chicken, diced or shredded
-
2
tablespoons
fresh cilantro, chopped (optional)
-
to taste
salt and freshly ground black pepper
For serving
-
to taste
shredded cheddar cheese
-
to taste
sour cream
-
1
medium
avocado, peeled, pitted, and diced
-
to taste
tortilla chips
Instructions
- Heat olive oil in a large saucepan over medium-high heat until shimmering.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add broth, crushed tomatoes and juice, jalapeño, cumin, and coriander; bring to a boil.
- Reduce heat and simmer uncovered for 20 minutes.
- Stir in chicken and cilantro (if using); season to taste.
- Serve with cheese, sour cream, avocado, and tortilla chips.
Nutrition Facts (estimated)
Servings
6
Calories
156
Total fat
5g
Total carbohydrates
7g
Total protein
19g
Sodium
952mg
Cholesterol
53mg
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