With a rich Mexican broth, chicken thighs and a jalapeño kick, this is fragrant soup is as satisfying as it is tasty.
Looking for more hearty soup recipes?
Ingredients
Method
1.Bring a medium saucepan of water to the boil. Make a shallow cross in the base of tomatoes, add to water, boil 30 seconds, drain. Place tomatoes in bowl of iced water, peel, discard skin. Coarsely chop tomatoes.
2.Coarsely chop celery leaves, reserve ⅓ cup. Coarsely chop celery.
3.Heat oil in a large saucepan over low heat, add celery, onion, carrot, coriander stem and spices, cook, stirring, 5 minutes or until vegetables are softened. Add tomato, cook, stirring, 3 minutes or until soft. Add stock, then chicken, bring to the boil. Reduce heat, simmer, covered, 45 minutes or until chicken is very tender.
4.Meanwhile, combine coriander leaves, reserved celery leaves and the chilli in a small bowl.
5.Remove chicken from soup, cool slightly. Shred chicken, return to soup. Add juice, season to taste.
6.Serve soup topped with chilli mixture. Accompany with fresh crusty bread and lime halves, if you like.
You can swap the chicken stock for water. Soup can be made a day ahead, cover, refrigerate. Reheat in the microwave oven on MEDIUM (50%) in 1 minute bursts until hot or in a saucepan over medium heat until heated through.
Note
