I have been eyeing this recipe for a few years now and never got around to making it. Until now. Not sure why it took me so long – maybe because I make many different soups that we love and want to eat all the time. I am happy to now report that this recipe will also be put into the winter soup rotation. We really liked it! If you can get your hands on a pre-made rotisserie chicken, this will be super easy and quick to prepare. And lately, I’m all about quick and easy preparations.
The main change (addition) I made to the recipe is adding corn. I just felt that a mexican chicken soup needed corn in it. Plus, i like the pop of yellow color in here. Oh, and we don’t really add all the extras when serving, but you are free to add some tortillas and sour cream to each bowl when serving.
Here’s what you will need to serve approximately 6-8 people (one pot of soup)…
1 rotisserie chicken, meat shredded
2 medium onions, chopped
2 stalks celery, chopped
4 medium carrots, chopped
3/4 cup frozen corn
4 large garlic cloves, minced
2 1/2 quarts chicken stock, low sodium
1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor
4 jalapenos, seeded and minced (you can leave some seeds for some spice)
1 teaspoon (heaping) ground cumin
1 teaspoon (heaping) ground coriander
1 small bunch cilantro, chopped
salt & pepper to taste
Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.
Bring soup to a boil, then lower heat and simmer for 25 minutes. Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.
Add all of the cilantro, mix to combine and ladle into bowls. Yum!
Recipe adapted from Ina Garten