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MEXICAN CHICKEN SOUP Recipe

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This recipe for MEXICAN CHICKEN SOUP is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded, veins removed, chopped
4 cups chicken stock (homemade is preferable)
1 can (14.5 oz) diced, fire-roasted tomatoes, undrained
½ teaspoon sea salt
1 ½ cups shredded chicken
Chopped fresh cilantro
1 lime, cut into wedges
Directions:
Directions:
Heat the olive oil in a 3 quart pot over medium heat. Add the chopped onion to the pan and cook for 2 minutes, stirring frequently. Add the chopped pepper and cook for another 2-3 minutes, until the onions and peppers have softened. Stir in the garlic and cook for another 30 seconds. Add the broth, tomatoes, and salt. Increase the heat to high, heat until soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

Serve the soup topped with chopped cilantro and the lime wedges.

 

 

 

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