Authentic Mexican Chicken Soup with loads of fresh ingredients. Very easy to make and filling.
Course Soup
Cuisine Mexican
Servings 8
Calories
Author Divas Can Cook
Ingredients
2large chicken breast bone-in
1cupcarrotsdiced
1cupsweet corn
2-3cupsdiced tomatoes
1cupcelerydiced
1green bell pepperseeded & diced
1-3jalapenosdepending on how hot you like it
1cupred onion
2-3cupswhite ricecooked
fresh cilantroI use a lot
4-5cupschicken broth
avocados
limes
Instructions
Preheat oven to 450.
Brush chicken with olive oil and season generously with salt and pepper.
Bake for 45-60 minutes.
Let chicken cool and then shred.
In a large pot, add diced vegetables, cooked rice, shredded chicken and chopped cilantro and enough chicken broth to cover the ingredients.
Bring to a simmer. Cover and simmer just until carrots are slightly tender. You want the vegetables to maintain a little bit of crunch.
Taste the soup and add fresh black pepper, salt and red pepper flakes if needed.
Place soup into a serving bowl and squeeze a lime wedge over the soup. Add a half diced avocado and fresh cilantro.
Serve and enjoy!
Notes
~TIPS~
USE ONLY FRESH INGREDIENTS FOR THE FULL EFFECT. No cans or frozen.
Make sure that your broth is well seasoned and flavorful.
Add more jalapeños and peppers for a spicy kick!
Refrigerate for 2 days or freeze.