Delicious Diaries

By foodiva

Ingredients

• 2 pound boneless skinless chicken thighs (or 4 cups of cooked shredded chicken)
• 2 teaspoons salt; separated
• 1 small onion (coarsely chopped)
• 1 jalapeno (coarsely chopped)
• 1 bunch cilantro plus extra for topping (chopped)
• 4 cloves garlic (chopped or pressed through a garlic press)
• 14.5 ounce can stewed tomatoes (preferably mexican stewed)
• 9 cups of water (or reserved cooking liquid from cooking the chicken)
• 14.5 ounce can of tomato sauce
• 1 tablespoon cumin
• 5 large bullion cubes
• 14.5 ounce can of corn (drained)
• 2 large avocados
• 2 limes
• Shredded cheese (I used Mozzarella)
• Tortilla Strips (You can find these in the salad dressing area next to the croutons. The santa fe flavor is excellent with this soup)

Details

Servings 1
Adapted from deliciousdiaries.com

Preparation

Step 1

Place chicken in a large pot.  Cover with water and add 1 teaspoon of salt.  Bring to a boil, then reduce heat to a simmer and simmer chicken for 40 minutes or until cooked through. Set chicken aside to rest. Once cool enough to handle, shred into bite size pieces. Pour cooking water into a large measuring bowl and add enough water to measure nine cups.

Chop onion, garlic, cilantro, and jalapeno just small enough to fit in your food processor.  Let the machine do the work. Add stewed tomatoes to food processor, along with the chopped veggies and process until smooth, about 30 seconds.

STEP THREE: Boil and Simmer

Add the nine cups of water, the processed mixture, bullion cubes, tomato sauce, cumin, and 1 teaspoon salt to a large pot (you can use the one you used to cook the chicken in for some extra flavor). Bring to a boil over high heat. Reduce heat to medium and simmer for 30 minutes.

While the soup is simmering, prepare all the wonderful toppings. Chop the avocado and cilantro. Slice the lime into quarters. Open the bag of cheese and tortilla strips. Easy.

Take broth mixture off heat, and add shredded chicken and drained, canned corn. Try a quick spoonful and add more salt if needed. Ladle soup into bowls. Squeeze juice from a lime wedge into each bowl and top with avocado, cheese, tortilla strips, and cilantro.

Add chicken and 1 teaspoon salt to a large pot; cover with water, and bring to a boil over high heat.

Reduce heat to medium and simmer 40 minutes or until cooked through. Set chicken on cutting board to rest; once cool, shred into bite size pieces.

Pour cooking liquid into measuring bowl and add enough water to measure 9 cups

Add water/cooking liquid, processed mixture, tomato sauce, bullion cubes, cumin, and 1 teaspoon of salt to large pot.

Bring to a boil; reduce heat to medium and simmer for 30 minutes.

Take soup off heat and add shredded chicken and corn.

Ladle soup into bowls, add squeeze of lime juice, avocado, cheese, tortilla strips, and cilantro.

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Heather this was so delicious! I made it last week and I am making it again tonight for dinner. I used 2 rotisserie chickens to speed the process up. I also added some crema to cut some of the acidity from the tomato base and it was amazing! Thank you for posting this recipe and I look forward to trying your other recipes.

Heather

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Hi! My name is Heather and welcome to DeliciousDiaries.com. This site is dedicated to sharing simple, elegant meals that I create for my family, and now, for you. A new recipe will be added every Friday. Be sure to sign up for email updates and connect with me through social media so you never miss a post. Enjoy!

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