Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Meals

    Mexican Chicken Soup

    6 servings

    servings

    10 minutes

    active time

    35 minutes

    total time
    Start Cooking

    Ingredients

    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

    Directions

    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.

    Nutrition

    Serving Size

    -

    Calories

    156 kcal

    Total Fat

    5 g

    Saturated Fat

    1 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    53 mg

    Sodium

    952 mg

    Total Carbohydrate

    7 g

    Dietary Fiber

    2 g

    Total Sugars

    3 g

    Protein

    19 g

    6 servings

    servings

    10 minutes

    active time

    35 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    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

    Directions

    1

    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.

    2

    Stir in the garlic until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.

    3

    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.