Tasty Chicken Soup:
I never met a Mexican Chicken Soup I didn’t like, but this version is my favorite by far. It’s fresh and flavorful and made with common ingredients (nothing weird) including a whole lot of ingredients you may have on hand already.
My Mexican Chicken Soup recipe is modeled after the authentic Mexican Chicken Soup I have eaten at a local restaurant in my area, La Cocina. The first time I ate there, I got the soup or salad question. JACKPOT.
INGREDIENTS:
1 medium onion, finely chopped (about 2 cups)
3 stalks celery, finely chopped (about 1 cup)
3 carrots, peeled and finely chopped (about 1 cup)
2 cloves garlic, minced
6 cups chicken broth
1 (14 ounces) can of crushed tomatoes
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro, optional
3 cups cooked chicken, cubed or shredded (about 1 pound uncooked)
Avocado, cheese, sour cream, and tortilla chips, for serving, optional
DIRECTIONS:
In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally until the vegetables have softened and the onion has started to brown, about 10 minutes.
Add the garlic and stir until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeno, cumin, coriander, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Serve, offering avocado, cheese, sour cream, and tortilla chips on the side.
And Enjoy!!