Mexican Rotisserie Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A chicken soup w/a latino flair, very yummy :) I like it w/lime wedges and yellow corn tortilla chips. Ingredients:
1 tbsp vegetable oil |
2 garlic cloves, minced |
2 medium carrots, chopped |
1 medium onion, chopped |
2 celery stalks, chopped |
2 tbsp. jalapeno chile, chopped fine w/seeds(w/out seed if you don't like it spicy) |
1 tsp ground cumin |
32 oz. chicken broth |
1 1/2 c. water |
1 c. fresh or frozen corn |
2 tbsp lime juice, fresh |
2 c. chicken, skinless rotisserie meat |
1/2 c. cilantro, loosely packed leaves, chopped coarsely |
2 plum tomatoes, cut into 1/2 pieces |
1 avocado, ripe, cut into 1/2 pieces |
Directions:
1. In 5-6 quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion, jalapeno and cook covered, 8-10 minutes or until vegetables are tender, stirring frequently.
2. Add cumin and cook 30 seconds, stirring.
3. Add broth and water; cover saucepot and heat to boiling over high heat.
4. Stir corn kernel, lime juice, chicken pieces, and chopped cilantro into broth mixture; heat to boiling over high heat.
5. Remove saucepot from heat; stir in tomatoes.
6. Ladle soup into warm soup bowls.
7. Sprinkle w/avocado pieces.
8. Serve with lime wedges and tortilla chips.
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