It is officially soup season! This is one of my favorites! Soup is so easy because you throw the ingredients into a pot and let it go. It’s also easy to make a lot of it too. I love to make it with Mexican rice and put a scoop into the bowl.
The recipe below is enough to comfortably feed 4 or if you just want to have leftovers, that works too!
2 Tbs oil
2 c. onion (about 1 medium sized onion), medium diced
2 c. carrots, medium diced
1 c. celery, medium diced
2 huge garlic cloves, roughly chopped
6 bone-in chicken thighs
32 oz. chicken broth
3 c. water
1 14.5 oz. diced tomatoes
1/4 c. knorr de tomate
1 Tbs cumin powder
1 Tbs garlic powder
TT salt and pepper
1/3 c. cilantro
1. In a pot, heat up the oil and saute the onions, carrots, and celery for 5 minutes. Then add in the garlic and continue for another 5 minutes. Season with salt and pepper
2. Add in the chicken, chicken broth, and water. Simmer on medium-high until chicken is almost fully cooked (about 10-15 minutes)
3. Once chicken is almost fully cooked, add in the diced tomatoes (with the juices), knorr, and other seasonings. Allow to simmer for about 10 more minutes.
4. Once the chicken is cooked, take them all out and shred with two forks. This is also the time to taste the broth and adjust the seasonings to your liking.
5. Once the chicken is shredded, add it back into the pot along with the cilantro and give it a good stir. The thing about chicken thighs is that they don’t dry out as fast as white meat does, but you can definitely use chicken breasts if you want! I go back in forth.
6. Serve in a bowl with your favorite toppings. I love to add in a scoop of Mexican rice!