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Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie O'Bray
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Roasted Chicken, remove and shred the meat
Olive Oil
Salt
Pepper
2 c. onions (2 onions)
1 c. chopped celery (2 stalks)
2 c. chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 L chicken stock
1 (28 oz.) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 tsp. ground cumin
1 tsp. ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves

For serving: 1 bag tortilla chips, sliced avocado, sour cream, grated cheddar cheese

Directions:
Directions:
Heat 3 tbsp. of 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 puree, jalapenos, cumin, coriander, 1 tbsp. salt (depending on the saltiness of the chicken stock), 1 t. pepper, and the cilantro. 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.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
This soup is really good, but what makes is fantastic are the toppings (don't skip the avocado). I have used my Volume 1 copy of this cookbook until the pages are tattered and stained. Thanks for letting me share all of your family's talent and for letting me be a part of this volume!

 

 

 

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