Mexican-Style Shredded Chicken Soup
A brightly flavored chicken soup, inspired by classic Mexican tortilla soup, is prepared with common pantry ingredients for a comforting meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat olive oil in a large pot or Dutch oven.
-
Sauté onion, celery, and carrots for 8 minutes until the onion is golden, then add garlic and cook for 30 seconds.
-
Stir in chicken breasts, chicken stock, tomatoes with puree, jalapeños, cumin, coriander, salt, pepper, and cilantro.
-
Bring the mixture to a boil, then reduce heat and simmer.
-
After 15 minutes, remove the chicken breasts, shred them when cool, and return to the soup.
-
Continue simmering until the vegetables are tender, then serve hot with desired garnishes.