| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 1 Onion Large (chopped)
- 1 Carrot Small (chopped)
- 1 Rib Celery Medium (chopped)
- 1 tbsp Corn Kernels
- 4 pods Garlic (chopped)
- 2 Chilies Green (chopped)
- 2 Tomatoes Medium (chopped)
- 1/2 cup Chicken Breast Cooked Shredded
- 1 tsp Oregano
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin Powder
- 2 tbsps Coriander Fresh (chopped)
- 4 cups Chicken Broth
- 1 tbsp Lime Juice
- 1 tsp Salt (adjustable)
- 2 tbsps Canola Oil
Ingredients
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Instructions
- Heat oil in a sauce pan and add chopped garlic, green chilies, celery, onions and saute till onion softens.
- Now add carrots, corn kernels , chili powder, cumin powder, salt and mix well. Fry for another couple of minutes.
- Now slowly add chicken broth and let the vegetables cook in low heat. This may take 10-12 mins.
- Once the broth starts reducing , add tomatoes, oregano and give a boil.
- Lower the flames and let the soup cook till tomatoes turn mushy.
- Add cooked chicken pieces and lime juice. Check salt and adjust the seasoning as per choice.
- Add chopped coriander and turn off the gas.
- Serve hot with a garnish of fresh veggies and some broken lemon grass (optional)
Recipe Notes
If you liked this warm and comforting Mexican Chicken Soup, then try making this at home and share your feedback with me in comments below.
Thanks for stopping by!
Love : Shaheen
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