Mexican Chicken Soup | The Fancy Pants Kitchen

Name: Mexican Chicken Soup | The Fancy Pants Kitchen
Ingredients: 1 tbsp extra-virgin olive oil; 1 tbsp butter; 1 medium sweet yellow onion, coarsely chopped; 2 celery stalks, coarsely chopped; 1 medium red bell pepper, coarsely chopped; 3 medium carrots, coarsely chopped; 4 cloves garlic, finely minced; 1 jalapeño, finely chopped (seeds and veins removed); 1 tbsp dried oregano; 2 tsp ground coriander; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp chili powder (preferably Ancho chili powder); 2 (15-ounce) cans fire-roasted diced tomatoes; 6 cups low sodium chicken broth, maybe more; 1 (4-ounce) can green chilies, undrained; 1/2 cup cilantro leaves, finely chopped; 2 tsp brown sugar; 1 tsp kosher salt, or more to taste; 1/2 tsp ground black pepper; 6 (6-inch) yellow corn tortillas; 1/2 cup cilantro leaves and stems, coarsely chopped; 3-4 cups chopped rotisserie or leftover chicken; 6 ears fresh corn, cooked and cut from the cob OR 2 11-ounce cans of tiny crisp corn; 6 (6- inch) corn tortillas; 2 tbsp extra virgin olive oil; 1/2 tsp kosher salt

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This Mexican Chicken Soup is a delicious and easy way to get your spicy groove on! Using rotisserie chicken to speed things a long, this soup combines the

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Ingredients

1 tbsp extra-virgin olive oil
1 tbsp butter
1 medium sweet yellow onion, coarsely chopped
2 celery stalks, coarsely chopped
1 medium red bell pepper, coarsely chopped
3 medium carrots, coarsely chopped
4 cloves garlic, finely minced
1 jalapeño, finely chopped (seeds and veins removed)
1 tbsp dried oregano
2 tsp ground coriander
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder (preferably Ancho chili powder)
2 (15-ounce) cans fire-roasted diced tomatoes
6 cups low sodium chicken broth, maybe more
1 (4-ounce) can green chilies, undrained
1/2 cup cilantro leaves, finely chopped
2 tsp brown sugar
1 tsp kosher salt, or more to taste
1/2 tsp ground black pepper
6 (6-inch) yellow corn tortillas
1/2 cup cilantro leaves and stems, coarsely chopped
3-4 cups chopped rotisserie or leftover chicken
6 ears fresh corn, cooked and cut from the cob OR 2 11-ounce cans of tiny crisp corn
6 (6- inch) corn tortillas
2 tbsp extra virgin olive oil
1/2 tsp kosher salt