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Meals

Mexican Chicken Soup

6 servings

portions

10 minutes

temps actif

35 minutes

temps total

Ingrédients

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

portions

10 minutes

temps actif

35 minutes

temps total
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