Description
A warm and comforting Mexican Chicken Soup packed with nutrients, perfect for any day and easy to prepare.
Ingredients
Scale
- 1 whole chicken (cut into pieces)
- 8 cups water
- 2 carrots (sliced)
- 2 stalks celery (sliced)
- 1 onion (quartered)
- 3 garlic cloves (minced)
- 1 zucchini (sliced)
- 1 cup corn kernels (fresh or frozen)
- 1 bunch fresh cilantro (chopped)
- Salt and pepper to taste
- Lime wedges (for serving)
Instructions
- In a large pot, bring the water to a boil and add the chicken pieces. Cook for about 30-40 minutes until the chicken is fully cooked.
- Remove the chicken from the pot and set aside to cool.
- In the same pot, add the carrots, celery, onion, and garlic. Cook until the vegetables are tender, about 10-15 minutes.
- Meanwhile, shred the cooled chicken, discarding the skin and bones.
- Add the shredded chicken back to the pot along with the zucchini and corn. Simmer for another 10 minutes.
- Stir in the chopped cilantro and season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
Notes
For extra flavor, consider adding spices like cumin or chili powder. You can also customize by adding other vegetables such as bell peppers or jalapeños for a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg