I love serving Ina’s Mexican Chicken Soup with tortilla strips, slices of avocado, and sometimes a dollop of sour cream. It’s perfect for dinner, to take to work as lunch, or even freeze and save for a rainy day. The rotisserie chicken makes the prep time super quick and the fresh vegetables give the soup a great texture and flavor. What are your favorite add-ons to Mexican Chicken Soup?

Mexican Chicken Soup
1 Rotisserienocoupons1 Rostieesier 1 chicken breast, shredded
2 yellow onions, chopped
4 stalks celery, chopped
3 ears fresh corn, kernels cut off
5 carrots, chopped
4 large cloves garlic, chopped
1 ½ quarts chicken stock
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon cumin
1 teaspoon coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves
Olive Oil
Salt, Pepper

Heat 3 tablespoons of olive oil in a large pot. Add the onions, celery, carrots, and corn and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt/pepper and the cilantro. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.
*Recipe adapted from Ina Garten.