Soup Recipes

Ingredients:

1 tablespoon vegetable oil
2 cloves garlic, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1/2 jalapeno pepper with seeds, thinly sliced
1 teaspoon ground cumin
32 oz. chicken broth
1 1/2 cups water
1 cup fresh corn kernels
2 tbls fresh lime juice
2 cups skinless rotisserie chicken pieces(cut in 1/2 inch pieces)
1 ripe medium avocado, cut into 1/2 inch pieces
Lime wedges
Tortilla chips

In a 5 to 6 quart sauce pot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover sauce pot and heat to boiling over high heat.

Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in sauce pot; heat to boiling over high heat. Remove sauce pot from heat; stir in chopped tomatoes.

Ladle soup into 4 warm large soup bowls; sprinkle with avocado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.

Servings: 4

Tags: Latin chicken soup, chicken soup recipes, latin flavor soup, spicy chicken soup, soup recipes