Mexican Chicken Soup

Mexican-Chicken-Soup-thumb

Mexican Chicken Soup

Ingredients (serves 4-6):

  • 2 Tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 4 carrots, sliced
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and sliced
  • 1 quart organic chicken stock
  • 2 cups water
  • 1 14.5 oz can of diced fire roasted tomatoes
  • 1 large chicken breast
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • Salt & pepper to taste
  • Juice of 1 lime
  • Optional: Fresh cilantro and avocado for garnish

Directions:

  • Heat oil in large pot.
  • Add onions, garlic, and carrots and sauté for 2-3 minutes.
  • Add spices, salt and pepper and stir.
  • Add diced tomatoes, broth and water.
  • Cover and bring to a boil.
  • Drop chicken breast into soup, cover and boil for 20 minutes.
  • Remove chicken breast and shred chicken with a fork.
  • Return shredded chicken to pot and let soup simmer on low heat for another 10 minutes.
  • Pour in lime juice and stir.
  • Serve with fresh cilantro and avocado, or any other topping of your choice (shredded cheese, tortilla strips, etc).