Mexican Chicken Soup
Ingredients
-
2
teaspoons
olive oil
-
½
cup
onion, diced
-
2
stalks
celery, sliced
-
2
carrots
peeled, halved and sliced
-
4
ounces
diced green chiles
-
2
cups
cooked chicken, diced or shredded
-
15
ounces
diced tomatoes
-
2
tablespoons
taco seasoning
-
6
cups
chicken broth
-
1
Russet potato
peeled and diced
-
to taste
salt and pepper
-
½
cup
corn, frozen, fresh or canned
-
2
tablespoons
chopped cilantro
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, celery, and carrots until softened.
- Add green chiles, chicken, tomatoes, taco seasoning, salt, and pepper, and stir to combine.
- Pour in chicken broth and add diced potato, then bring to a simmer.
- Cook for 20-25 minutes until potatoes are tender.
- Stir in corn and cook for an additional 2-3 minutes before topping with cilantro and serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
12g
Total carbohydrates
26g
Total protein
21g
Sodium
496mg
Cholesterol
53mg
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