Cilantro and Carrots

With huge, beautiful parcels of cilantro and carrots, I made Mexican Chicken Soup. Two things really make this soup shine, using a homemade chicken stock and jam-packing it with fresh cilantro. Don’t be shy, use up that entire bunch!

Mexican Chicken Soup

Serves 8

Olive oil

1 onion, diced

2 garlic cloves, chopped

6 carrots, peeled and sliced

6 celery stalks, sliced

4 Roma tomatoes, diced

1 tablespoon oregano

2 teaspoons ground cumin

salt and pepper

8 cups homemade or good-quality chicken stock

2 skinless, boneless chicken breasts 

1 bunch cilantro, leaves removed from stems, coarsely chopped

2 cups frozen organic corn

1 15-ounce jar good quality salsa

1 to 2 juiced limes

Tortilla chips, shredded jack cheese or avocado slices for garnish

Shave the cilantro leaves from the stems holding your chef's knife at an angle.

In a large stock pot or Dutch oven, heat olive oil over medium-high heat, then add onions and garlic, cooking while stirring until slightly brown. Add carrots, celery, tomatoes, cumin, oregano and salt and pepper, cooking until vegetables are soft. Add chicken stock and chicken breasts, and bring to a boil, then reduce to a simmer. After chicken has cooked for about 10 minutes, remove from the stock and shred into small pieces. Return the chicken to the soup, and stir in cilantro, corn, salsa and lime juice. Heat soup to a simmer, then season with salt and pepper, if needed. Serve with tortilla chips, cheese or avocado, if desired.

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