Mexican Chicken Soup | Recipe Cart | Recipe Cart

Name: Mexican Chicken Soup | Recipe Cart | Recipe Cart
Total time: 1 min
Ingredients: 4 split (2 whole) chicken breasts, bone in, skin on; Good olive oil; Kosher salt and freshly ground black pepper; 2 cups chopped onions (2 onions); 1 cup chopped celery (2 stalks); 2 cups chopped carrots (4 carrots); 4 large cloves garlic, chopped; 2 1/2 quarts chicken stock, preferably homemade; 1 (28-ounce) can whole tomatoes in puree, crushed; 2 to 4 jalapeno peppers, seeded and minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander seed; 1/4 to 1/2 cup chopped fresh cilantro leaves, optional; 6 (6-inch) fresh white corn tortillas; For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

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4.9 (448) Export 14 ingredients for grocery delivery Step 1 Preheat the oven to 350 degrees F. Step 2 Place the chicken breasts skin side up on a sheet pan.

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Ingredients

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips