Mexican Chicken Soup
  • 1 rotisserie chicken, meat shredded
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 4 medium carrots, chopped
  • ¾ cup frozen corn
  • 4 large garlic cloves, minced
  • 2½ quarts chicken stock, low sodium
  • 1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor
  • 4 jalapenos, seeded and minced (you can leave some seeds for some spice)
  • 1 teaspoon (heaping) ground cumin
  • 1 teaspoon (heaping) ground coriander
  • 1 small bunch cilantro, chopped
  • salt & pepper to taste
  1. Heat 3 tablespoons 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 become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.
  2. Bring soup to a boil, then lower heat and simmer for 25 minutes.  Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.
  3. Add all of the cilantro, mix to combine and ladle into bowls.