Ingredients. 4 split (2 whole) chicken breasts, bone in, skin on. Good olive oil. Kosher salt and freshly ground black pepper. 2 cups chopped onions (2 onions) 1 cup chopped celery (2 stalks) 2 cups chopped carrots (4 carrots) 4 large cloves garlic, chopped. 2 1/2 quarts chicken stock, preferably homemade.
1 cup water. 3 (14 ounce) cans chicken broth. 1 cup diced tomatoes. 1 tablespoon chopped fresh cilantro. 1 cup shredded Cheddar cheese. 1 cup crushed tortilla chips. 1 avocado - peeled, pitted and diced.
This zesty soup is loaded with chicken, corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner .
Ingredients Nutrition. 2 tablespoons canola oil. 2 medium onions, chopped. 2 stalks celery, chopped. 3 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon ground cumin. 8 cups canned low sodium chicken broth. 4 ounces canned green chilies.
Mexican Chicken Soup from Barefoot Contessa. Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil.