Mexican Chicken Soup
This Mexican chicken soup is super flavorful and easy! With just one pot you'll have a complete and hearty meal everyone will love. Throw this simple Mexican chicken soup together in under 30 minutes!
Yield: servings
Equipment
- Large pot
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- ½ cup carrots chopped
- ½ cup celery chopped
- 6 garlic cloves minced
- 1 quart chicken stock
- 1 (14-ounce) can crushed tomatoes
- 1 jalapeño seeded and finely chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 3 cups cooked chicken diced or shredded
- ¼ cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium heat, then add in the onion, carrots, and celery. Cook for 10 minutes or until veggies are soft.
- Add in the garlic and stir for about 30 seconds before adding in the chicken stock, crushed tomatoes, jalapeño, cumin, coriander seed, and salt. Bring to a boil then reduce to a simmer for 15-20 minutes.
- Add in the cooked chicken and cilantro, stir to combine then serve.
Notes
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.
Nutrition
Serving Size: 1serving | Calories: 358cal | Protein: 41g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 1158mg | Potassium: 1008mg | Total Carbs: 24g | Fiber: 4g | Sugar: 11g | Net Carbs: 20g | Vitamin A: 3092IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 4mg