Chicken Soup with Latin Flavors

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  • 1 tbsp. vegetable oil
  • 2 clove garlic
  • 2 medium carrots
  • 2 medium stalks celery
  • 1 medium onion
  • 1/2 jalapeño chile with seeds
  • 1 tsp. ground cumin
  • 1 carton chicken broth (4 cups)
  • 1 1/2 c. water
  • 1 c. fresh corn kernels
  • 2 tbsp. fresh lime juice
  • 2 c. skinless rotisserie chicken meat
  • 1/2 c. loosely packed fresh cilantro leaves
  • 2 plum tomatoes
  • 1 ripe medium avocado
  • Lime wedges
  • tortilla chips


    1. Step 1In 5- to 6-quart saucepot, warmth oil over low warmth till scorching. Add garlic, carrots, celery, onion and jalapeno, and cook, lined, 8 to 10 minutes or till vegetables are tender, stirring recurrently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable combination; quilt saucepot and warmth to boiling over excessive warmth.
    2. Step 2Scramble corn kernels, lime juice, chicken devices, and chopped cilantro into broth combination in saucepot; warmth to boiling over excessive warmth. Capture away saucepot from warmth; poke in chopped tomatoes.
    3. Step 3Ladle soup into 4 warmth suitable soup bowls; sprinkle with avacado devices. Abet with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup whenever you occur to like.

chicken soup with latin flavors

James Baigrie

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