Milk Street Mexican Chicken Soup
Equipment
- Large stockpot
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
4 cups chicken broth
2 cups cooked, shredded chicken
1 can (14.5 ounces) diced tomatoes
1 cup corn kernels (fresh or frozen)
1 can (15 ounces) black beans, drained and rinsed
1 lime, juiced
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Sliced avocado (for garnish)
Tortilla chips (for serving)
Instructions
Saute The Aromatics
- Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and jalapeño, cooking for another 2 minutes until fragrant.
Add Spices
- Sprinkle in the ground cumin, coriander, and smoked paprika. Stir well to coat the onions, garlic, and jalapeño with the spices. Cook for another minute to toast the spices and enhance their flavors.
Simmer The Soup
- Pour in the chicken broth, diced tomatoes (with their juices), corn kernels, and black beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Add The Chicken
- Stir in the shredded chicken and lime juice. Continue to simmer the soup for another 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and garnish with fresh cilantro and sliced avocado. Serve with a side of tortilla chips for a delightful crunch.
Notes
I find that this soup tastes even better the next day. The flavors have more time to meld together, making leftovers a real treat. Store it in an airtight container in the refrigerator, and it will keep well for up to 3 days.