Mexican Chicken Soup
Try this Mexican Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 cup celery diced
- 1 cup carrots diced
- limes
- avocados
- 1 cup red onion
- 1 cup sweet corn
- 2 large chicken breast bone-in
- 2-3 cups diced tomatoes
- 1 green bell pepper seeded & diced
- 1-3 jalepenos (depending on how hot you like it)
- 2-3 cups white rice cooked
- fresh cilantro ( i use a lot)
- 4-5 cups chicken broth
- Carbohydrate 31.6834690269027 g
- Cholesterol 0 mg
- Fat 5.7224775290029 g
- Fiber 6.26840028263874 g
- Protein 4.06026279377938 g
- Saturated Fat 0.834527112836284 g
- Serving Size 1 1 Serving (158g)
- Sodium 34.9525446294629 mg
- Sugar 25.415068744264 g
- Trans Fat 0.513441874812482 g
- Calories 179 calories
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!
