Mexican Chicken Soup

• porciones: 6 servings
• tiempo activo: 10 minutes
• tiempo total: 35 minutes

Ingredientes

2 tablespoons olive oil

1 medium onion (chopped, about 2 cups)

3 carrots (peeled and chopped, about 1 cup)

3 ribs celery (chopped, about 1 cup)

2 cloves garlic (minced)

6 cups chicken broth

1 (14 ounce) can crushed tomatoes (undrained)

1 jalapeño pepper (seeded and minced)

1 teaspoon ground cumin

1 teaspoon ground coriander

3 cups cooked chicken (diced or shredded, see note 1)

2 tablespoons fresh cilantro (chopped, optional, see note 2)

Salt and freshly ground black pepper

shredded cheddar cheese

sour cream

avocado (peeled, pitted, and diced)

tortilla chips

Instrucciones

In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Stir in the garlic 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, cheese, sour cream, avocado, and tortilla chips or your favorite toppings.

Nutrición

• Calorías: 156 kcal
• Grasa Total: 5 g
• Grasa Saturada: 1 g
• Colesterol: 53 mg
• Sodio: 952 mg
• Carbohidratos Totales: 7 g
• Fibra Dietética: 2 g
• Azúcares Totales: 3 g
• Proteína: 19 g