Mexican Chicken Soup
Essentially a taco soup. Quick, easy and a big hit.
4 chicken breasts with bone in them. Roast in advance and then chop into piece
2 cups chopped sweet onions
2 cup chopped carrots
1 cup chopped celery
8 cups chicken broth
1 – 28 ounce can chopped tomatoes
2 jalapenos sliced
1 tsp. ground cumin
1 tsp. ground coriander
chopped cilantro leaves
6 six inch corn tortillas sliced into thin pieces
In a big pot cover the bottom with olive oil and saute the onions, carrot and celery until soft. About ten minutes. Add in the cumin, coriander, jalapenos, salt and fresh pepper to taste. Make sure this is completely incorporated. Add in the chicken broth and chopped tomatoes. Add in the tortillas. Bring to a boil and then down to simmer. Let it hang out for about 25 minutes before serving.
On the side sliced avocados, chopped cilantro, sour cream, chopped chicken (made before), shredded cheddar cheese and you could do a lime too. I like putting all the mixings out separate and having people create their own soup.
A winner for a crowd.