Mexican-Style Shredded Chicken Soup

This easy and brightly flavored chicken soup recipe is inspired by the classic Mexican tortilla soup. You can make this chicken soup as mild, or wild as you want by simply adjusting the amount of hot peppers. Garnish with tortilla chips, cheese and sour cream for a hearty meal, or eat as-is for a light and tasty treat.

This chicken soup recipe was inspired by one posted on the blog Dishing Up Delights.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 cup chopped carrots
• 4 large cloves garlic, minced
• 3 boneless skinless chicken breasts
• 6 cups chicken stock
• 14 ounces whole tomatoes in puree, crushed
• 2 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 tsp salt, or to taste
• 1 tsp freshly ground black pepper
• 2 tablespoons chopped fresh cilantro leaves
• sour cream, grated Cheddar cheese, and broken tortilla chips to garnish, optional

Preparation:

Heat the olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 8 minutes, or until the onions start to turn golden. Add the garlic and cook for 30 seconds. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer.

After 15 minutes, remove the chicken breasts from the soup with tongs, and allow to cool on a plate. When the chicken is cool enough to handle, shred the meat, and add back to the soup. Continue simmering the soup until the vegetables are tender.

Serve soup hot garnished with optional toppings.