Mexican Chicken Soup
Posted on: January 23, 2018

Mexican Chicken Soup
Serves 4 to 6

2 tablespoons olive oil
2 cloves garlic, minced
2 stalks celery, diced
2 cups chopped onions
2 pounds boneless skinless chicken breast, chopped
2 teaspoons ground cumin
½ teaspoon ground oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans green chiles, drained
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (32-ounce) container chicken broth
Chopped fresh cilantro, for serving
Shredded pepper Jack cheese, for serving


Heat the olive oil in a large soup pot over medium-high heat. Add the garlic, celery, and onions and sauté for 8 minutes, or until the vegetables are transparent Add the chicken and sauté until cooked through, about
7 minutes. Add the cumin, oregano, coriander, chiles, beans, and chicken broth to the pot and simmer for 20 minutes. Serve with chopped cilantro and shredded pepper Jack cheese on top.


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