Mexican Chicken Soup
Submited by: Sarah Noceda
12 Ingredients
Shredded Rotisserie Chicken or Shredded Poached Chicken. Onion. Celery. Carrots. Garlic. Chicken broth. At least 6 cups. Crushed tomatoes. One 14-ounce can, or two if you’re making a double recipe. Jalapeño pepper. Zucchini. Cooked Corn on the cob broken into cobettes. Ground cumin. Ground coriander seed. Fresh cilantro. Salt and Pepper
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Cooking Instructions
- In a large pot or Dutch oven, heat some olive oil over medium-high until shimmering, then add onion, celery, zucchini,and carrots.
- Sauté everything, stirring occasionally, until the vegetables look soft and tender. Then stir in the garlic.
- Next, pour in the chicken broth, the tomatoes and their juice, the jalapeño, coriander, and cumin. Bring everything to a boil, reduce the heat, and simmer for 20 minutes or so.
- Just before serving, add the shredded chicken, the corn, and the chopped cilantro. Give the soup a taste, and adjust the seasoning with salt and pepper, if needed.