Mexican Chicken Soup
Servings: 6 people
Calories:
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 teaspoon cumin
- 1 tbs kosher salt
- 1 teaspoon black pepper
- shredded cheddar cheese and tortilla chips, for serving
Instructions
- 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.
- Add the broth, tomatoes, jalapeños, frozen corn, cumin, salt, pepper, and cooked chicken. Simmer for 30 minutes, or until the vegetables are tender.
- Ladle into bowls and top with cheese and crushed tortilla chips.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg