Mexican Chicken Soup
Description
This spicy Mexican soup is best served with avocado slices, sour cream, shredded cheddar cheese, and corn tortillas. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Finely chop onion and garlic. Mince celery. Slice carrots and cilantro. Remove seeds from jalapeño and finely chop. Place chicken breasts on a baking sheet. Brush the breasts with olive oil and season with salt and pepper. Bake in the oven for 35–40 minutes, until cooked through. When the chicken has cooled enough to handle, remove skin and bones, then shred the meat. Cover and set aside.
- 2
Step 2
2. Meanwhile, heat 3 tablespoons of olive oil in a large pot. Add onion, celery, and carrot, and sauté over low heat for 10 minutes, until the onion begins to brown. Add garlic and cook for another 30 seconds. Add chicken broth, tomatoes with puree, jalapeño, cumin, coriander, 1 tablespoon of salt (depending on the saltiness of the chicken broth), 1 teaspoon of black pepper, and cilantro.
- 3
Step 3
3. Cut the corn tortillas in half, then cross-cut them into 1 cm strips and add to the soup.
- 4
Step 4
4. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes. Add the chicken meat and season to taste. Serve the soup hot with avocado slices, sour cream, shredded Cheddar cheese, and corn tortillas.