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Description
A comforting and authentic Mexican chicken soup made with tender chicken, hearty vegetables, and flavorful broth. Perfect for a family meal or a cozy weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 pounds chicken pieces (thighs or breasts)
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup corn kernels
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil.
- Add chicken pieces, carrots, and celery. Reduce heat, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove chicken from the pot, shred it, and return it to the pot.
- Add zucchini and corn. Cook for another 5-7 minutes, or until vegetables are tender.
- Stir in cilantro. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a spicier soup, add a chopped jalapeño with the onion.
- You can add other vegetables like potatoes or green beans.
- Serve with lime wedges and tortillas.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg