Ingredients :
- For the soup:
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 carrots peeled and chopped
- 3 ribs celery chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 can crushed tomatoes undrained
- 1 jalapeño pepper seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups cooked chicken diced or shredded
- 2 tablespoons fresh cilantro chopped, optional
- Salt and freshly ground black pepper
- For serving:
- shredded cheddar cheese
- sour cream
- avocado peeled, pitted, and diced
- tortilla chips
Directions :
- In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Stir in the garlic until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.
- Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Serve, offering, cheese, sour cream, avocado, and tortilla chips or your favorite toppings.
