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
- ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS.
- 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.
- 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.
- SERVE HOT TOPPED WITH SHREDDED CHEESE, AVOCADO, CRUSHED TORTILLA CHIPS AND LIME WEDGE.
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