When you combine HOT (with a zing from fresh jalapeños and spices) and Chicken Soup ~ you've got a WINNER! A simple recipe using herbs and spices and store-bought rotisserie chicken makes this a delicious and easy-to-make Mexican Chicken Soup!
On a medium-high heat, put 2 tablespoons of olive oil in a Dutch oven/stockpot, add garlic and onion and sauté for about 2 minutes being careful not to burn the garlic.
2 tablespoon Olive Oil, 1 cup Onion, 2 cloves Garlic
Add carrots, celery, jalapeños, and sauté for an additional 3 minutes.
2 cups Carrots, 1 stalk Celery, 1 Jalapeño
Add the chicken stock, diced tomatoes, and spices.
4 cups Chicken Stock, 15 oz Canned Tomatoes, 1 teaspoon Cumin, 1 teaspoon Red Pepper Flakes, 1 teaspoon Chili Powder, 1 teaspoon Coriander
Add the shredded (rotisserie) chicken to the pot. Simmer covered, for 20 minutes, covered. Add more spices if needed. Garnish with fresh cilantro.
4 oz Chicken, ½ cup Cilantro
Use store-bought rotisserie chicken for a quicker recipe.
You may omit jalapeño, however, if you like it spicy start with one then add more as you like. You're my hero if you can handle more than three!
Note with jalapeños, be very careful when chopping these as they can leave a burning sensation on your skin. So don't rub your eyes! Ouch!!
If you don't have kitchen gloves to use when handling jalapeño peppers, get a piece of Saran wrap and use them to keep your hands from touching the peppers. I like to remove the seeds, and just chop the peppers for the soup. You may opt to leave some of the seeds in if you'd like, for extra spice.
There's less sodium in fresh tomatoes just so you know. The canned tomatoes, however, are quicker and save you some prep time, and also add to the flavor of the soup, so consider that when seasoning your dish.
Top with tortilla chips, sliced avocados, sour cream, and/or shredded cheese.