Mexican Chicken Soup

Warm up your soul with this vibrant and hearty Mexican Chicken Soup, a nourishing dish brimming with bold flavors and fresh ingredients. Tender shredded chicken mingles with a colorful medley of vegetables, including zucchini, bell peppers, and carrots, all simmered in a zesty, lime-infused broth spiced with cumin and chili powder. This quick and easy recipe comes together in just an hour, making it the perfect weeknight comfort food. Garnished with creamy avocado slices and crunchy tortilla strips, this soup is as satisfying as it is healthy. Packed with protein and vegetables, and naturally gluten-free, it’s a flavorful homage to classic Mexican cuisine. Perfect as a main dish or starter, this crowd-pleaser is sure to become a family favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound chicken breasts
• 2 tablespoons olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 1 deseeded and minced jalapeño pepper
• 2 medium, sliced carrots
• 2 sliced celery stalks
• 1 medium, diced zucchini
• 1 diced red bell pepper
• 14.5 ounces canned diced tomatoes
• 6 cups chicken broth
• 1 zested and juiced lime
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 0.5 cup chopped fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 sliced for garnish avocado
• 1 cup for garnish tortilla strips

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add diced onion and cook until translucent, about 5 minutes.

Step 3

Stir in minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add sliced carrots and celery, cooking for about 5 more minutes until they start to soften.

Step 5

Stir in the zucchini and red bell pepper, cooking for another 3 minutes.

Step 6

Add the canned diced tomatoes with their juice to the pot.

Step 7

Pour in the chicken broth and add lime zest and juice, cumin, chili powder, salt, and black pepper.

Step 8

Place the chicken breasts into the soup, bringing the mixture to a simmer.

Step 9

Cover and cook for 25 minutes until the chicken is cooked through.

Step 10

Remove the chicken from the pot and shred with two forks, then return the shredded chicken to the soup.

Step 11

Simmer the soup for an additional 5 minutes to allow the flavors to meld.

Step 12

Stir in the chopped fresh cilantro.

Step 13

Serve the soup hot, garnished with avocado slices and tortilla strips.

Nutrition Facts

Serving size	3614.3 grams (3614.3g)

Amount per serving	% Daily Value*
Calories	1955

Total Fat 76.20g	98%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 6.80g
Cholesterol 381mg	127%
Sodium 9184mg	399%
Total Carbohydrate 138.20g	50%
Dietary Fiber 32.30g	115%
Total Sugars 58.70g
Protein 178.80g	358%

Vitamin D 0IU	0%
Calcium 700mg	54%
Iron 16mg	89%
Potassium 5077mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 36.6%

Carbs: 28.3%