Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Remove Chicken and shred.
In the same pot, sauté Vegetables in a little oil until softened, about 5-7 minutes.
Add Spices to the pot and cook for 1 minute more, stirring constantly.
Pour in Chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Add shredded Chicken to the soup and heat through.
Serve hot, garnished with Tortillas, Avocado, Sour cream, Cilantro, and Lime wedges.
Ingredients
6
1.5 lbs680 gBoneless skinless chicken breasts
8 cups1.9 LChicken broth
11 mediumYellow onion-diced
22 mediumCelery stalks-diced
22 mediumCarrots-diced
22 mediumGarlic cloves-minced
11 mediumJalapeño-seeded and minced
1 tbsp15 mLChili powder
1 tsp5 mLCumin
1/2 tsp2.5 mLSmoked paprika
1/4 tsp1.25 mLCayenne pepper
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
66 mediumCorn tortillas-cut into strips
11 mediumAvocado-diced
1/2 cup120 mLSour cream
1/4 cup60 mLChopped cilantro
11 mediumLime-cut into wedges
Equipment
Large pot
Cutting board
Knife
Instructions
Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Remove Chicken and shred.
In the same pot, sauté Vegetables in a little oil until softened, about 5-7 minutes.
Add Spices to the pot and cook for 1 minute more, stirring constantly.
Pour in Chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Add shredded Chicken to the soup and heat through.
Serve hot, garnished with Tortillas, Avocado, Sour cream, Cilantro, and Lime wedges.
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