Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Infuse homemade chicken soup with a whole bouquet of Mexican flavors by adding plenty of tomatoes, spicy jalapeños, cumin, and fragrant cilantro. Strips of corn tortilla will help thicken the soup slightly and, along with chunks of baked chicken breast, add texture. Serve the soup with traditional Mexican toppings: fresh avocado slices, sour cream, grated cheese, and crispy tortilla chips instead of bread.

Ingredients:

• 4 chicken breast halves (or 2 whole), bone-in, skin on
• 2 cups chopped onion (2 pcs.)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 pcs.)
• 4 large cloves garlic, chopped
• 2.5 l. homemade chicken broth, preferably lightly salted
• 1 can (800 g) of canned whole tomatoes in tomato puree, mashed by hand
• 2 - 4 jalapenos, seeded and finely chopped
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 1/4 - 1/2 cup chopped fresh cilantro leaves (optional)
• 6 fresh corn tortillas (15 cm)
• For serving: sliced ​​avocado, sour cream, shredded cheddar, and tortilla chips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, carrot, celery, tomatoes, jalapeno pepper, tortilla, coriander, cumin

We recommend

Preparation:

Step 1
• Preheat oven to 175°C.
  
  Place the chicken breasts skin-side up on a baking sheet. Rub with olive oil, sprinkle with salt and black pepper, and roast for 35-40 minutes, until cooked through. When the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Cover and set aside.
Step 2
• Meanwhile, heat 3 tablespoons of olive oil in a large saucepan or Dutch oven. Add the onion, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions begin to darken. Add the garlic and cook for 30 seconds. Add the chicken broth, tomatoes and their puree, jalapeño, cumin, coriander, 1 tablespoon of salt (depending on the saltiness of your chicken broth), 1 teaspoon of black pepper, and cilantro, if using.
Step 3
• Cut the tortillas in half, then cut them crosswise into 1 cm-wide strips and add to the soup. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes. Add the shredded chicken and season with salt to taste. Serve the soup hot with avocado slices, a dollop of sour cream, grated cheese, and tortilla chips.

Votes: 2