I wanted some soup for lunches later in the week so cooked this up to go with the carne asada soft tacos I was making for dinner. I wanted something Mexican oriented and with some vegetables so played around a bit and came up with this soup. I used some corn I had frozen after we had leftover corn on the cob. I just sliced it off the cob and froze it. I liked it in the soup because it was larger chunks of corn rather than just individual kernels.
This could have gone any number of directions depending on what I had found while rooting through the freezer and vegetable bin. If I’d wanted a lighter soup, I’d have left out the chicken but I was thinking this would make a nice lunch for me later. If I’d wanted a heavier soup I would have added some cooked beans and maybe some potatoes or rice. Also, if I’d had extra salsa without the avocados I would have added that instead of or in addition to the fresh tomato from my garden.
Mexican-Inspired Chicken Soup
- 1 Tbs olive oil
- 1 onion, diced
- 1 stalk celery, diced
- 1 tsp taco seasoning optional
- 1 tsp ground cumin
- 1/2 tsp salt depending on your broth
- 6 cups homemade chicken broth
- 1 cup cooked chicken, diced
- 1 cup corn
- 1 tomato, seeded and chopped
- 1/4 cup chopped fresh cilantro for garnish
- Heat the oil and cook the onion and celery until softened. Sprinkle with the taco seasoning, cumin and salt and cook a minute. Add the rest of the ingredient except for the fresh cilantro and simmer 30 minutes, stirring now and then. Garnish with the cilantro and serve.
Mmm! Could also add some diced avocado, grated cheese and crushed tortilla chips if you wanted a heartier soup.