Heres what you need & how to make it:
-2 split chicken breast with skin, drizzle olive oil & season with salt n pepper.
-Bake at 350° for 45 minutes or until no pink. Let cool n set aside.
-Add 3tbs olive oil in pot, add 2 cups chopped yellow onion, 2 cups chopped carrots, 1 cup celery n cook for 10 min med/high heat.
-Add 4 cloves minced garlic, 1 diced &deseeded jalapeno, 1 28ounce can of diced tomatoes, 2qts Chicken stock.season with 1tsp ground cumin, 1tsp ground coriander, 1tsp salt, 1tsp pepper.
-Cut up 6 corn tortillas into small strips and add to soup (this thickens the soup) heat to a light boil, shred chicken n add to soup.
-Enjoy with green onion, avocado, sour cream, cheese, n crispy tortilla strips our whatever you like!
*Recipe courtesy of Nicole Atilano.
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