If you like this soup, it might be worthwhile doing a little advanced preparation. You can easily keep chicken on-hand to use in this recipe if you make a little extra every time you cook chicken for another recipe or meal. This can be frozen and set out to thaw in the morning, so that it is ready to add to the soup by dinnertime,
As an alternative, you can bake up some chicken very quickly in a 400°F oven for 30 to 40 minutes. Rub the chicken with olive oil and season with salt and pepper, then cover the chicken (with parchment paper) in a baking dish for the juiciest chicken breast ever. If you prefer, thighs can be used in place of breasts.
1 medium onion chopped (about 2 cups)
3 stalks celery chopped (about 1 cup)
3 carrots peeled and finely chopped (about 1 cup)
2 cloves garlic minced
6 cups chicken broth
1 (14-ounce) can crushed tomatoes
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro, optional
3 cups cooked chicken, diced or shredded
Avocado, cheese, sour cream, and tortilla chips for serving (optional)
Heat 2 tablespoons olive oil in a large saucepan, over medium-high heat until shimmering. Then add onion, celery, and carrots. Cook, stirring occasionally, until vegetables have softened and onion has started to brown, about 10 minutes.
Add garlic, stirring until fragrant, about 30 seconds. Then stir in the broth, tomatoes and juice, jalapeno, cumin, coriander, 1 teaspoon salt, and ½ teaspoon pepper.
Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes. Stir in the chicken and cilantro (if using). Serve immediately, offering avocado, cheese, sour cream, and tortilla chips on the side.
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Quick Tip: Rotisserie chicken is a great – and quick! – alternative, especially for busy weeknight dinners.
Recipe and image courtesy of Meggan at Culinary Hill