Ingredients
6 carrots
1 sliced onion
3 chopped ears fresh corn on the cob, cut into 2-inch pieces
3 medium-sized new potatoes, cut into chunks
1 large zucchini squash, sliced
2 stalks celery, chopped
1 pint cherry tomatoes
1 large tomato, diced
2 jalapeños, diced with seeds removed
2 (10-ounce) cans diced tomatoes with green chiles (like Rotel)
Fresh garlic to taste
Salt and pepper to taste
48 ounces chicken stock
1 rotisserie chicken, meat removed and shredded
Optional garnishes: avocado, cilantro, sliced jalapeño, lime wedges
Directions
Add all ingredients — except cooked chicken and optional garnishes — to a large soup pot. Bring to a boil, then simmer for about 40 minutes or until vegetables are tender. Add cooked chicken for final 5-10 minutes, cooking until warm. Serve with garnishes if desired.
Note: This is a Mexican-inspired chunky soup — big pieces of vegetables and meat you can see. I cheat and use rotisserie chicken. If you prefer using raw, bone-in chicken, cook it in the broth with vegetables. The corn, you just kind of eat like a Ferris wheel — spin and eat.
Category:
Simmer Down
Type:
Reader Recipe