Mexican-Style Shredded Chicken Soup
This easy and brightly flavored chicken soup recipe is inspired by the classic Mexican tortilla soup.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 1tablespoon olive oil
- 1large onion, chopped
- ½cup celery, chopped
- 1cup carrots, chopped
- 4large cloves garlic, minced
- 3boneless skinless chicken breasts
- 6cups chicken stock
- 14ounces whole tomatoes in puree
- 2jalapeno pepper, seeded and minced
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- ½teaspoon kosher salt
- 1teaspoon freshly ground black pepper
- 2tablespoons chopped fresh cilantro leaves
- Sour cream , grated Cheddar cheese, and broken tortilla chips, for garnish, optional
Instructions
Step 1
Gather the ingredients.Step 2
Heat olive oil in a large pot or Dutch oven . Add onion, celery, and carrots and cook over medium-low heat for 8 minutes or until the onion starts to turn golden. Add garlic and cook for 30 seconds.Step 3
Add chicken breasts, chicken stock, tomatoes with their puree, jalapeños, cumin, coriander, salt, pepper, and cilantro, if using.Step 4
Bring soup to a boil, then lower heat and cook at a low simmer .Step 5
After 15 minutes, remove chicken breasts from the soup with tongs and cool on a plate. When chicken is cool enough to handle, shred the meat and add back to the soup. Continue simmering soup until vegetables are tender.Step 6
Serve soup hot, garnished with optional toppings.