Mexican Chicken Soup | A Nerd Cooks
Mexican Chicken Soup
Course: Main Course, Soup
Cuisine: American, Mexican
Servings: 6 people
Ingredients
  • 2 chicken breasts, poached and shredded
  • 2 tbs olive oil
  • 2 onions, chopped
  • 6 carrots, peeled and diced
  • 4 stalks celery, diced
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 28 oz crushed tomatoes
  • 2 jalapeños,  seeded and minced
  • 2 cups frozen corn kernels
  • 2 tsp cumin
  • 1 tbs kosher salt
  • 1 tsp black pepper
  • shredded cheddar cheese and tortilla chips, for serving
Instructions
  1. Add the olive oil to a large heavy-bottomed pot  and heat over over medium heat. Once the oil is hot, add the onions, carrots, celery, and garlic. Cook for 10 minutes, stirring occasionally.

  2. Add the broth, tomatoes, jalapeños, frozen corn, cumin, salt, pepper, and cooked chicken. Simmer for 30 minutes, or until the vegetables are tender.

  3. Ladle into bowls and top with cheese and crushed tortilla chips.