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What’s up y’all. I recently tried this soup from a mexican restaurant in Chapin, SC and wanted to make my own version at home.
Ingredients:
- 2 chicken breast
- 1.5 cups chopped carrot
- 1.5 cups chopped celery
- 1 yellow onion diced
- 2 cloves garlic minced
- 8 cups chicken broth
- 14oz crushed tomatoes
- 1 jalapeño diced
- seasonings: salt, pepper, garlic powder, paprika, cumin
- toppings: shredded cheese, sour cream, sliced jalapeño, avocado diced, hot sauce, cilantro, tortilla chips