Meals
Mexican Chicken Soup
6 servings
portions10 minutes
temps actif35 minutes
temps totalIngrédients
2 tablespoons olive oil
1 medium onion (chopped, about 2 cups)
3 carrots (peeled and chopped, about 1 cup)
3 ribs celery (chopped, about 1 cup)
2 cloves garlic (minced)
6 cups chicken broth
1 (14 ounce) can crushed tomatoes (undrained)
1 jalapeño pepper (seeded and minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups cooked chicken (diced or shredded, see note 1)
2 tablespoons fresh cilantro (chopped, optional, see note 2)
Salt and freshly ground black pepper
shredded cheddar cheese
sour cream
avocado (peeled, pitted, and diced)
tortilla chips
Instructions
In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Stir in the garlic until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.
Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve, offering, cheese, sour cream, avocado, and tortilla chips or your favorite toppings.
Nutrition
Taille de portion
-
Calories
156 kcal
Lipides totaux
5 g
Graisses saturées
1 g
Graisses insaturées
-
Graisses trans
-
Cholestérol
53 mg
Sodium
952 mg
Glucides totaux
7 g
Fibres alimentaires
2 g
Sucres totaux
3 g
Protéines
19 g
6 servings
portions10 minutes
temps actif35 minutes
temps total