|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy and brightly flavored chicken soup recipe is inspired by the classic Mexican tortilla soup. You can make this chicken soup as mild or wild as you want by simply adjusting the number of hot peppers. Garnish with tortilla chips, cheese, and sour cream for a hearty meal, or eat as-is for a light and tasty treat.
1 tablespoon olive oil
1 large onion, chopped
1/2 cup celery, chopped
1 cup carrots, chopped
4 cloves garlic, minced
3 boneless skinless chicken breasts
6 cups chicken stock
1 14-ounce can whole tomatoes in puree
2 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cilantro leaves, chopped
Sour cream, grated Cheddar cheese, and broken tortilla chips, for garnish, optional
Gather the ingredients.
Heat olive oil in a large pot or Dutch oven. Add onions, celery, and carrots and cook over medium-low heat for 8 minutes or until the onions start to turn golden. Add garlic and cook for 30 seconds.
Add chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and cilantro, if using.
Bring soup to a boil, then lower heat and cook at a low simmer.
After 15 minutes, remove chicken breasts from the soup with tongs and cool on a plate. When chicken is cool enough to handle, shred the meat and add back to the soup. Continue simmering soup until vegetables are tender.
Serve soup hot garnished with optional toppings.