Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large heavy saucepan, over a medium high heat. Add the garlic, cook until soft. Then add the celery, and tomatoes. Continue to cook another few minutes. Add bay leaves and Arbol chilies, cook briefly and gradually pour in the chicken stock. Bring to a boil, cover the saucepan, reduce the heat and cook gently for about 40 minutes. Strain the stock, pressing on the solids, and return broth to the saucepan. Discard the solids. Add the cilantro.

Toast the bread lightly and drop it into the hot stock. Leave for 2 minutes, then serve at once, with a bowl of grated Cotija cheese.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Irish Soda Bread

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword