|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||5%|
|*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 large cloves garlic (minced)
- 3 boneless skinless chicken breasts
- 6 cups chicken stock
- 14 ounces whole tomatoes in puree (crushed)
- 2 jalapeno peppers (seeded and minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro leaves
- Optional Garnishes: sour cream, grated Cheddar cheese, and broken tortilla chips
Gather the ingredients.
Heat the olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 8 minutes or until the onions start to turn golden. Add the garlic and cook for 30 seconds.
Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using.
Bring the soup to a boil, then lower the heat and cook at a low simmer.
After 15 minutes, remove the chicken breasts from the soup with tongs and allow to cool on a plate. When the chicken is cool enough to handle, shred the meat and add back to the soup. Continue simmering the soup until the vegetables are tender.
Serve soup hot garnished with optional toppings.