2 hours ago
I don’t know what it is about cold weather AND feeling sick that has me craving soup! BUT This one also reminds me of tacos — which are always a good idea, aren’t they? .
MEXICAN CHICKEN SOUP
1 onion, diced
2 cloves garlic
1 tbsp vegetable oil
1 tbsp jalapeño, chopped
1½ tsp cumin
½ tsp smoked paprika
1 can plum tomatoes
6 cups chicken broth
2 chicken breasts, cut in half lengthwise
1 cup cherry tomatoes
1½ tbsp lime juice
In a large pot sauté the onion, garlic and jalapeño in the oil on medium heat until translucent, approx 5 minutes. Stir in the cumin and smoked paprika.
Add the canned tomatoes and cook for 2-3 minutes before pouring in the chicken stock.
Once the liquid is gently boiling, add in the raw chicken breasts and cook at a steady boil for 10 minutes. Remove the chicken from the soup and shred using 2 forks.
Add the cherry tomatoes, lime juice and shredded chicken to the soup.
To serve, ladle the soup into bowls and top with avocado, diced red onion, salsa, cilantro or shredded cheese.