Great Chicken Soup

This soup is pretty much the same as Ina Garten’s soup, and is delicious.

4 chicken breasts that have been roasted, and shredded
3 tablespoons olive oil
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
10 cups chicken stock
1 (28-ounce) can whole tomatoes in purée, crushed
2 to 4 jalapeño peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
salt (up to 1 tablespoon)
1/4  fresh cilantro leaves
6 (6-inch) fresh corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Heat olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds.

Add the chicken stock, tomatoes with their purée, jalapeños, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro.

Cut the tortillas in 1/2, then cut them crosswise into 1cm strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.

Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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Filed under food, Main Course, Protein, Soups

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