Mexican Chicken Soup
Leftover rotisserie chicken gets put to work in this amazing, fresh Mexican Chicken Soup. It’s good for what ails you, even if it’s just a case of the Monday blues.
Servings 6 servings
- 1 medium onion chopped (about 2 cups)
- 3 celery ribs chopped (about 1 cup)
- 3 carrots peeled and finely chopped (about 1 cup)
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 (14 ounce) can crushed tomatoes
- 1 jalapeño pepper seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 3 cups cooked chicken diced or shredded
- 2 tablespoons fresh cilantro chopped, optional
- Salt and freshly ground black pepper
- avocado cheese, sour cream, and tortilla chips, for serving (optional)
In a large saucepan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened and the onion has started to brown, about 10 minutes.
Add the garlic and stir until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.
Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve, offering avocado, cheese, sour cream, and tortilla chips on the side.
Calories: 156kcal | Carbohydrates: 7g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 952mg | Potassium: 531mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5248IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg