Mexican chicken soup
Recipe by Courtney Glantz
2 single chicken breasts
grill seasoning
2 good sized green, red, or yellow peppers
2 ears of fresh corn
3 TBS olive oil, plus more for grilling
2 large onions, chopped
4 carrots, peeled & chopped
2 celery stalks, chopped
4 cloves of garlic, chopped
1 jalepeno seeded and minced
1 28 ounce can whole tomatoes, crushed by hand and juices reserved
3 quarts chicken stock
1 1/2 tsp cumin
1 1/2 tsp coriander
1 tsp freshly ground black pepper
1 TBS salt
4 flour or whole wheat fresh tortillas, cut into 1 inch strips
freshly chopped cilantro
shredded mexican cheese
avocado
1. Preheat grill or grill pan.
2. Brush chicken, peppers, and corn with olive oil. Rub chicken with grill seasoning. Grill chicken and veggies about 5 minutes per side. Rotate corn often to avoid burning.
3. Meanwhile heat olive oil in a large soup pot over medium heat. Add in onions, carrots, and celery and saute until onions are translucent, about 10 minutes. Once other veggies are done grilling, chop. Add garlic, jalepeno, and grilled chicken and veggies to the pot and saute for a minute or so. Add in crushed tomatoes, chicken stock, cumin, coriander, pepper, and salt. Add in sliced tortillas and bring to a boil. Lower heat and simmer for 30 minutes.
4. Prior to serving, add freshly chopped cilantro. Top with your choice of toppings: avocado, mexican cheese, sour cream, salsa...etc.
starters February 12, 2016 17:34
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