Mexican Chicken Soup
Ingredients
The soup
-
1
tbsp
Olive oil
-
1
medium
Onion (diced; ~1 cup)
-
1
medium
Carrot (peeled and diced; ~½ cup)
-
2
stalks
Celery (chopped; ~½ cup)
-
½
large
Bell pepper (diced; ~½ cup)
-
2
cloves
Garlic (minced)
-
6
cups
Chicken broth, reduced sodium
-
1
14.5-oz can
Diced tomatoes (with liquid)
-
1
lb
Boneless skinless chicken breasts
-
1
tsp
Cumin
-
¾
tsp
Sea salt (to taste)
-
½
tsp
Black pepper (to taste)
-
¼
cup
Fresh cilantro (optional; chopped)
Optional toppings
-
1
medium
Avocado (sliced)
-
6
tbsp
Sour cream
-
to taste
Lime wedges
-
to taste
Fresh cilantro
Instructions
- Heat olive oil in a dutch oven over medium-high heat, then add onion, carrots, celery, and bell pepper. Saute until tender.
- Add garlic and saute for an additional minute until fragrant.
- Pour in the broth, canned tomatoes, chicken, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Simmer for an additional 5 minutes.
- Stir in chopped cilantro and adjust seasoning to taste.
- Serve the soup in bowls with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
152
Total fat
5g
Total carbohydrates
8.3g
Total protein
18.8g
Sodium
mg
Cholesterol
mg
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