Mexican Chicken Soup
This Mexican Chicken Soup is flavorful and a little bit spicy. The addition of tomatoes and jalapeños put a fun twist on traditional chicken soup.
Servings: 6 people
Calories: 279kcal
Ingredients
- 2 chicken breasts poached and shredded
- 2 tablespoon olive oil
- 2 onions chopped
- 6 carrots peeled and diced
- 4 stalks celery diced
- 4 cloves garlic minced
- 8 cups chicken broth
- 28 oz crushed tomatoes
- 2 jalapeños seeded and minced
- 2 cups frozen corn kernels
- 2 teaspoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- shredded cheddar cheese and tortilla chips for serving
Instructions
- Add the olive oil to a large heavy-bottomed pot and heat over over medium heat. Once the oil is hot, add the onions, carrots, celery, and garlic. Cook for 10 minutes, stirring occasionally.
- Add the broth, tomatoes, jalapeños, frozen corn, cumin, salt, pepper, and cooked chicken. Simmer for 30 minutes, or until the vegetables are tender.
- Ladle into bowls and top with cheese and crushed tortilla chips.
Nutrition
Serving: 1 | Calories: 279kcal | Carbohydrates: 31g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 2220mg | Fiber: 6g | Sugar: 13g