Mexican Chicken Soup

Erick and I both love this soup.  I like to keep a quart frozen for a quick go to meal.  It is easy to freshin it up with the fresh jalepano and cilantro.  I made a big batch of this on Saturday.  It tastes better than this picture looks. :)

Mexican Chicken Soup adapted from Barefoot Contessa Back to Basics Ina Garten Mexican Chicken Soup

Mexican Chicken Soup Recipe:

Ingredients:

• 3-4 Cups Shredded Chicken
• 3 Tablespoons Olive Oil
• 2 Cups Chopped Onions
• 1 Cup Chopped Celery
• 2 Cups Chopped Carrots
• 4 cloves garlic minced
• 10 Cups Liquid Gold
• 28 ounce can diced tomatoes
• 1 Tablespoon Hot Sauce
• 1 1/2 Teaspoon Ground Cumin
• 1 1/4 Teaspoon Ground Corriander
• 1/4 Teaspoon Cayenne Pepper
• 4 Jalepanoes chopped
• 6 Corn Tortillas
• Fresh Cracked Pepper and Salt to taste
• 2 Tablespoons Fresh Cilantro chopped

Directions:

• Saute chopped onions, garlic, celery and carrots in Olive Oil
• Add  Liquid Gold, diced tomatoes, hot sauce, ground cumin,  ground coriander, cayenne,  jalapenos and corn tortillas,
• Season with fresh cracked pepper and salt to taste. 
• Simmer for 25 minutes until tortilla's dissolve into soup 
• Stir in 3-4 cups shredded cooked chicken.
• Top with 1/4 cup of chopped cilantro (optional). 
• Garnish with Tortilla Chips, Lime, Cheddar Cheese, Avacado's and Salsa

Note:
I buy a rotisserie chicken from the store, that is very quick and easy, otherwise I roast 2 whole (4 split) chicken breasts rubbed with EVVO, S& P for 40 minutes in a 350 oven. 

Garnish:
We like to add a little extra chopped jalapeno, guacamole, sour cream, lime, tortilla chips and cheddar cheese as garnish...however..it is pretty good even without all these additions.