How To Make Mexican Chicken Soup
The comforting chicken soup is made Mexican-style in this recipe. Chicken, potatoes, and lots of fresh vegetables and herbs all complete this dish.
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Serves:
Ingredients
- 2tspolive oil
- ½cuponiondiced
- 2celery stalkssliced
- 2carrotspeeled, halved and sliced
- 4ozgreen chiliscan, diced
- 2cupschickencooked, diced or shredded
- 15oztomatoescan, diced, do not drain
- 2tbsptaco seasoning
- 6cupschicken broth
- 1russet potatopeeled and diced
- Salt and pepperto taste
- ½cupcornfrozen, fresh or canned
- 2tbspcilantrochopped
Instructions
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Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, and carrots and cook for 3 to 5 minutes or until softened.
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Add the green chiles, chicken, tomatoes, and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine.
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Add the chicken broth and potato. Bring to a simmer.
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Cook for 20 to 25 minutes or until the potatoes are tender. Stir in the corn.
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Cook for 2 to 3 more minutes, then top with cilantro and serve.
Nutrition
- Calories: 437.45kcal
- Fat: 17.88g
- Saturated Fat: 4.65g
- Trans Fat: 0.07g
- Monounsaturated Fat: 8.25g
- Polyunsaturated Fat: 3.57g
- Carbohydrates: 43.25g
- Fiber: 5.50g
- Sugar: 14.49g
- Protein: 26.57g
- Cholesterol: 63.30mg
- Sodium: 1682.98mg
- Calcium: 75.64mg
- Potassium: 1416.05mg
- Iron: 3.35mg
- Vitamin A: 356.65µg
- Vitamin C: 93.91mg
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