Mexican Chicken Soup
From the Kitchen of Tiffani Hampton
It's actually a recipe from barefoot contessa that I change slightly.
2-4 chicken breast (cubes and cooked in olive oil, garlic salt, and pepper)....works with shredded chicken too
2 cups chopped yellow onions
1 cup chopped celery
2 cups chopped carrots
4 large garlic cloves chopped
2 1/2 quarts chicken stock (I use chicken bullion cubes and 2 1/2 quarts water)
1 (28oz) can crushed tomatoes (or you can crush your own. I've done it both ways)
2-4 jalapeño peppers, seeded and minced (I use Serrano peppers instead)
1 teaspoon ground cumin
1 teaspoon ground coriander seed (I have made it without this before and it tastes just as good)
Salt and pepper
1/4-1/2 cup chopped fresh cilantro (optional, but it is so good)
6-8 (6 inch) white corn tortillas (cut in half, then cut them crosswise into 1/2 inch strips)
Heat 3 tablespoons olive oil in stock pot and then add onions, carrots, and celery. Cook until soft- about 10 minutes. Add garlic and cook for another minute.
Add chicken stock, tomatoes with their purée, jalapenos, cumin, coriander, salt, pepper, and cilantro. Mix and then add tortilla strips. Bring soup to boil, lower heat and simmer for 25 minutes. Add chicken and season to taste.
Serve with avocado, cheese, sour cream, and crushed tortilla chips.
It is so good and makes a fair amount. It's great for having people over!