Mexican chicken soup

Step 1

Heat the olive oil in a large pan over medium heat.  Add in the onion, celery and carrots. Cook, stirring occasionally, until the vegetables are softened and tender (approximately 7-10 minutes).

Step 2

Push the carrots and onions to one side of the pan and then add in the chicken and seasonings (coriander, cumin, salt and pepper).

Step 3

Cook for approximately 4-6 minutes on each side until the chicken is slightly browned.

Step 4

Add in the broth, tomatoes, jalapeño and corn.

Step 5

Bring to a boil, reduce the heat and simmer for approximately 20 minutes.

Step 6

Then stir in the fresh cilantro.

Step 7

Serve topped with the sour cream and tortilla strips.  Enjoy!