I have adapted this recipe from a couple of sources to make it easier for me to prepare.
If all goes well, it'll look something similar to what I want and will taste the same.
Pics are from a couple of recipes I've searched.
(6 servings)
2 chicken breasts
olive oil
salt and pepper
2 c chopped onions
2 stalks chopped celery
2 c chopped carrots
4 cloves garlic-chopped
2 quarts College Inn chicken broth
1 28 oz can of whole, crushed tomatoes
2 jalapeno peppers, seeded and minced
1 t cumin
1 t coriander
For garnish:cilantro leaves- sliced avocado- sour cream, grated cheddar and tortilla chips
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Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done.
Set aside, and when cool enough to handle- shred, cover and set aside.
Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots 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 broth, tomatoes, jalapenos, cumin, coriander, 1 teaspoon salt.. 1 teaspoon 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. Serve the soup hot topped with sliced avocado, sour cream, grated cheddar, and crushed tortilla chips.
If all goes well, it'll look something similar to what I want and will taste the same.
Pics are from a couple of recipes I've searched.
(6 servings)
2 chicken breasts
olive oil
salt and pepper
2 c chopped onions
2 stalks chopped celery
2 c chopped carrots
4 cloves garlic-chopped
2 quarts College Inn chicken broth
1 28 oz can of whole, crushed tomatoes
2 jalapeno peppers, seeded and minced
1 t cumin
1 t coriander
For garnish:cilantro leaves- sliced avocado- sour cream, grated cheddar and tortilla chips
-------------------
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done.
Set aside, and when cool enough to handle- shred, cover and set aside.
Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots 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 broth, tomatoes, jalapenos, cumin, coriander, 1 teaspoon salt.. 1 teaspoon 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. Serve the soup hot topped with sliced avocado, sour cream, grated cheddar, and crushed tortilla chips.