spicy chicken soup
Blue Ribbon Recipe
This soup is one of the best soups I have ever eaten. There, I said it. In fact, everyone in my family loves this recipe. My 8-year-old grandson liked it so much the first he had it that he asked to take it for lunch the next day! The spice in it is just perfect - not too hot.
prep time
cook time
method
Stove Top
yield
Ingredients
- 4 - chicken breast halves, skinless and boneless
- - olive oil, extra virgin
- - salt and pepper to taste
- 2 cups onion, diced
- 1 cup celery, chopped
- 2 cups carrots, chopped
- 4 - garlic cloves, chopped
- 2 1/2 quarts chicken stock
- 1 can tomatoes, 28 ounces, with liquid, cut up
- 4 - jalapeno peppers, seeded, finely chopped
- 1 teaspoon cumin, ground
- 1 teaspoon coriander
- 1/2 cup cilantro, fresh and chopped
How To Make spicy chicken soup
-
Step 1Place chicken breasts on sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 45 minutes.
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Step 2When chicken is cool enough to handle shred and set aside.
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Step 3Heat 3 tablespoons of olive oil in a dutch oven. Add onions, celery and carrots and cook over medium heat until the onions start to brown.
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Step 4Add garlic, chicken stock and tomatoes, jalapenos, cumin, coriander and cilantro. Let soup simmer for about 30 minutes. Add the shredded chicken and season to taste.
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Step 5Garnish with slices of avocado, sour cream and grated cheddar cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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