This is a great soup to make as an appetizer, a full meal or a warm lunch on a cold day. It has a mexican flare, loaded with flavors and has a number of different add-ins that you can customize as you would like. Personally, I like to add-in cheese, chips, guac and some pico. My husband and kids like to load up on the cheese. Bottom-line, this recipe is diverse and can meet most any taste.
Ingredients
- 1 c. onion, finely chopped
- 1/2 c. carrots, finely chopped
- 1 tsp. cumin
- dash of cayenne
- 1 tsp. chili powder
- 5 cups low-sodium chicken broth
- 3 Tbl. fresh cilantro, finely chopped
- juice of 1/2 lime
- pepper, to taste
Serve with
- Montery Jack cheese, shredded
- cilantro, for garnish
- lime wedges, for garnish
- shredded chicken, recipe here
- pico de gallo
- guacamole, recipe here
- tortilla strips
- warmed flour tortillas, for serving
Directions
Make sure you already have your chicken cooking. In a small skillet, saute onion and carrots in 1 Tablespoon oil until slightly tender. Stir in cumin, cayenne and chili powder and saute an additional minute or two. Transfer seasoned vegetables to a small-medium crockpot (or medium-sized saucepan). Add chicken broth, cilantro, lime juice and pepper. Cook on low (or simmer on stove) for at least 2-3 hours.
To serve: In individual bowls, layer chicken, pico, a scoop of guacamole and shredded cheese. Ladle about 1 – 1 1/2 cups of broth directly over layers. Garnish with crunchy tortilla strips, cilantro and lime wedges. Serve with warmed flour tortillas for dipping. Serves: 4-5
Recipe adapted from Eat Cake for Dinner and changed by Newell Family Kitchen
