SPICY CHICKEN SOUP
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.
Provided by Kathy McGeorge
Categories Chicken Soups
Number Of Ingredients 13
Steps:
- 1. Place chicken breasts on sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 45 minutes.
- 2. When chicken is cool enough to handle shred and set aside.
- 3. Heat 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.
- 4. Add 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.
- 5. Garnish with slices of avocado, sour cream and grated cheddar cheese.
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