Mexican Chicken Soup

culinaryhill.com

Esther Dunbar

1 medium onion chopped (about 2 cups)

3 celery ribs chopped (about 1 cup)

3 carrots peeled and finely chopped (about 1 cup)

2 cloves garlic minced

6 cups chicken broth

1 (14 ounce) can crushed tomatoes

1 jalapeño pepper seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

3 cups cooked chicken diced or shredded

2 tablespoons fresh cilantro chopped, optional

Salt and freshly ground black pepper

avocado cheese, sour cream, and tortilla chips, for serving (optional)

Note: Ingredients may have been altered from the original.

Directions at culinaryhill.com

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