Mexican Chicken Soup
Light and flavorful and comes together in no time, this Mexican Chicken Soup will quickly become a family favorite!
Equipment
Ingredients
- 2 lbs boneless skinless chicken thighs
- 8 cups chicken broth
- 1 med onion, diced
- 2-3 carrots, diced
- 2-3 celery stalks, diced
- 2-3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- ½ tbsp coriander
- ½ tbsp oregano
- 1 14 oz can crushed tomatoes
- juice of 1 lime
- 1 cup queso
- kosher salt and fresh ground pepper, to taste
- cilantro, sliced radish, shredded cheese, sour cream or crema for garnish
Instructions
- Bring the chicken broth to a simmer in a large pot or dutch oven.
- Add the chicken thighs, veggies, spices, and crushed tomatoes.
- Continue to simmer until the chicken is cooked through. Carefully, remove the thighs and shred the meat. Return chicken to the soup.
- Add the lime juice and queso. Stirring to combine.
- Garnish with all the things that make your heart happy and enjoy!
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 8g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1488mg | Potassium: 527mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3519IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 2mg