Mexican Chicken Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 35 minutes

食材

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

步驟

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.

營養

• 卡路里: 156 kcal
• 總脂肪: 5 g
• 飽和脂肪: 1 g
• 膽固醇: 53 mg
• 鈉: 952 mg
• 總碳水化合物: 7 g
• 膳食纖維: 2 g
• 總糖: 3 g
• 蛋白質: 19 g