Now that the weather is getting cooler, nothing hits the spot like a warm bowl of soup.
Delicious, nutritious, and perfectly satisfying with very few calories.
This soup has a fun Mexican flair. Ole!
(Loosely Adapted from Ina Garten’s 2006 Mexican Chicken Soup recipe)
1 Tbl olive oil
1 small onion diced
3 large or 5 small carrots sliced
2 stalks of celery sliced
½ -1 jalapeño pepper finely diced (depends on how spicy you like it!)
½ Tbl dried cumin
1 tsp. dried coriander
2 cloves of garlic finely chopped
1 ½ quarts of chicken stock/broth
1 15 oz. can of fire roasted diced tomatoes
½ bunch of fresh kale chopped
6 fresh corn tortillas thinly sliced
Salt and pepper to taste
1 pound roasted chicken breast – shredded
Chopped fresh cilantro
Crumbled tortilla chips
Sour cream or Greek yogurt
Squirt of fresh lime juice
Grated cheddar, colby, or crumbled queso fresco
Diced red onion or scallions
Heat olive oil on medium high heat in a heavy bottomed soup pot. Add onion, carrots and celery. Sauté for 4-5 minutes until softened. Sprinkle with cumin and coriander and garlic. Sauté for a minute or so until fragrant. Add stock, tomatoes, kale and tortillas. Simmer for 15 minutes until the tortillas dissolve into the soup. Taste for seasoning, add salt and pepper as desired. Add the chicken to heat through. Serve with some or all of the tasty condiments above!
Recipe by Rose Hattabaugh