Mexican Chicken Soup

Mexican Chicken Soup

Mexican Chicken Soup

Serves: 6-8
 
Another delicious recipe from Chef Andre Carthen at Kathy Ireland Worldwide
Ingredients
  • 1 ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS
  • 6 TBSP OLIVE OIL
  • ½ CUP CHOPPED CELERY
  • 2 CUPS CHOPPED CARROTS (4 CARROTS)
  • ½ RED BELL PEPPER, CHOPPED
  • ½ YELLOW BELL PEPPER, CHOPPED
  • ½ CUP CHOPPED ONIONS
  • 4 LARGE CLOVES GARLIC, CHOPPED
  • 2 TSP GROUND CUMIN
  • 2 TSP SMOKED PAPRIKA
  • 1 TSP GROUND CORIANDER
  • ½ TSP GROUND CHIPOTLE POWDER
  • 1 TSP GROUND CILANTRO
  • 3 (14 OUNCE) CANS CHICKEN BROTH
  • 2 (14 OUNCE) CANS DICED TOMATOES, WITH JUICE
  • ½ CUP CORN OR 1 (14 OUNCE) CAN CORN
  • 1 LIME, JUICE FROM WHOLE, ZEST ½ LIME PEEL
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 CUP SHREDDED MOZZARELLA CHEESE
  • 1 CUP CRUSHED TORTILLA CHIPS
  • 2 AVOCADO – PEELED, PITTED AND DICED
 
Instructions
  1. ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS.
  2. HEAT OIL IN A STOCKPOT AND COOK CELERY, CARROTS UNTIL SOFT – ABOUT 4 MINUTES. ADD PEPPERS, ONIONS AND GARLIC, COOK FOR AN ADDITIONAL 2 MINUTES.
  3. ADD SPICES AND COOK FOR A MINUTE. ADD THE CHICKEN STOCK, AND TOMATOES WITH THEIR JUICE. BRING THE SOUP TO A BOIL, THEN LOWER THE HEAT AND SIMMER FOR 25 MINUTES. ADD THE SHREDDED CHICKEN, LIME JUICE AND SEASON WITH SALT AND GROUND PEPPER TO TASTE.
  4. SERVE HOT TOPPED WITH SHREDDED CHEESE, AVOCADO, CRUSHED TORTILLA CHIPS AND LIME WEDGE.
 
 
 
 
 
 
 


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