- 12
- 30 mins
- 60 mins
Ingredients
- Garnish:
- 4 Split Chicken Breasts
- 2 TBLS Olive Oil
- 1 C Celery (chopped)
- 2 C Carrots (chopped)
- 2 C Onions (chopped)
- 4 lg Garlic Cloves (chopped)
- 2 32 oz Boxed Chicken Stock
- 2 to 3 cans of Zesty Tomatoes (diced)
- 3 to 4 Jalapeno Peppers (seeded/diced)
- 3 to 4 Serrano Peppers (seeded/diced)
- Wear Rubber Gloves to Preparing peppers
- 1 1/2 tsp Ground Cumin
- 1 tsp Ground Coriander Seed
- 1/4 to 1/2 C Cilantro (chopped)
- Salt/Pepper to taste and season chicken before roasting.
- Sliced Avocado, TBLS Sour Cream, Shredded Jack Cheese, Juice from Lime Wedge, Crushed Tortilla Chips
Preparation
Step 1
Preheat oven to 350 degrees.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Heat 3 TBLS olive oil in large soup pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes or until the onions start to brown. Add garlic and cook 30 seconds. Add the chicken stock, tomatoes, jalapeno peppers, serrano peppers, cumin, coriander, salt/pepper to taste (if needed) and cilantro. Heat soup to low simmer for 25 minutes. Add shredded chicken.
Serve soup hot topped with sliced avocado, dollop of sour cream, grated jack or cheddar cheese and broken tortilla chips.