mexicaly chicken soup

How To Make mexicaly chicken soup

• 1

  Heat oil over medium heat in a large stock pot, add diced onions and saute until onions are clear. Add garlic and continue to saute for another minute.
• 2

  Pour in one carton of chicken broth, carrots, celery and potatoes. On high heat bring soup to a boil. Reduce heat to medium and continue cooking until veggies are very tender (45 minutes).
• 3

  Remove soup from heat and using a potato masher or submerge mixer slightly mash the veggies in the broth. The soup should stay slighty chunky.
• 4

  Puree the can of diced tomatoes in a blender or food processor, add to soup. Add green chiles, parsley and the remaining broth. Bring to a boil, reduce heat to medium. Add the deboned, shredded chicken meat to the soup.
• 5

  Allow the soup to cook for an additional 10 to 15 minutes. Add salt and pepper to taste. Serve with a sprinkle of con queso cheese, slivered green onions and tortilla strips. A dollop of sour cream or crema goes a long way.
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