Mexican Chicken Soup (Serves 6 to 8 )
INGREDIENTS
•
4 split (2 whole) chicken breasts, bone in, skin on
•
Good olive oil
•
Kosher salt and freshly ground black pepper
•
2 cups chopped onions (2 onions)
•
1 cup chopped celery (2 stalks)
•
2 cups chopped carrots (4 carrots)
•
4 large cloves garlic, chopped
•
2½ quarts chicken stock, preferably homemade
•
1 (28-ounce) can whole tomatoes in puree, crushed
•
2 to 4 jalapeno peppers, seeded and minced
•
1 teaspoon ground cumin
•
1 teaspoon ground coriander seed
•
¼ to ½ cup chopped fresh cilantro (optional)
•
6 (6-inch) fresh white corn tortillas
ADVERTISEMENT