Mexican Chicken Soup
This simple recipe of chicken and vegetables simmered with herbs and spices to make a pot of Mexican goodness! Ladle a big scoop over a bed of rice and top with cilantro, avocado and a squeeze of lime!
Ingredients
- 1 tablespoon vegetable or avocado oil
- 1 cup thinly sliced carrots
- 1 cup diced onion
- 1/2 cup diced green pepper
- 1 teaspoon dried Mexican oregano optional
- 1 teaspoon dried cilantro optional
- 1/2 - 1 teaspoon ground cumin
- 1/2 - 1 teaspoon ground coriander
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1 4-oz can diced green chiles
- 1 cup salsa
- 1 quart canned tomatoes or 2 15-oz cans petite diced tomatoes
- 1 quart chicken stock/broth
- 2-3 cups diced or shredded cooked chicken
- 1 15-oz can black or pinto beans drained and rinsed
- 1 cup frozen or canned corn
- additional salt to taste
- Cooked Rice
- Fresh Lime Wedges
- Fresh cilantro
- Avocado
Instructions
- In a large stock pot or dutch oven, sauté carrots, onions, and peppers in vegetable/avocado oil for 2-3 minutes.
- Stir in Mexican oregano, cilantro, cumin, coriander, bay leaf, salt, black pepper and garlic.
- Sauté for 2-3 minutes (until spices are fragrant).
- Add green chiles, salsa and tomatoes; simmer for 5-6 minutes.
- Add broth and chicken and simmer until carrots are tender.
- Add beans and corn and continue to simmer 5 more minutes.
- Taste soup and add salt, a half teaspoon at a time, if needed.
- Remove bay leaf and discard.
- Serve soup over rice with a squeeze a lime, a sprinkle of fresh cilantro and a few cubes or slices of avocado.