Mexican Chicken Soup

  • Friday, May 4th, 2012
  • by Carol

From Food Network, Amy turned us on to this recipe and it was fantastic!   Top with avocado!  I also added chopped zucchini and yellow squash to ours...

Ingredients

  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas, optional
    Avocados
     

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1 Comment:

  • I made this over the weekend - AWESOME!!!  And my anti-paleo roommate loved it too!  Didn’t use the tortillas but did use a few blue corn chips for just a touch of crunch on top.  Can’t wait for left overs!

    – Judy on May 7th, 2012 at 8:16 am

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