Description:
This warm, aromatic, and flavorful Mexican Chicken Soup is perfect for rainy days. Not only is it healthy, but it’s also incredibly delicious. Packed with protein, this chicken soup can be prepared and served as a hearty dinner option.
Cuisine: Continental
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon sweet corn
- 4 garlic cloves, minced
- 2 green chilies, chopped
- 2 tomatoes, chopped
- 1/2 cup chicken breast, shredded and cooked
- 1 teaspoon oregano
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 2 tablespoons fresh coriander leaves, chopped
- 4 cups chicken stock
- 1 tablespoon lemon juice
- Salt, to taste
- 2 tablespoons canola oil
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Instructions
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Heat the oil: In a saucepan, heat the canola oil. Add the garlic, green chilies, celery, and onion. Sauté until the onion becomes soft.
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Cook the vegetables: Once the onion softens, add the carrot, sweet corn, red chili powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.
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Add the stock: Pour in the chicken stock and let it simmer for 10-12 minutes.
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Add tomatoes and oregano: Add the chopped tomatoes and oregano to the soup. Let it boil and then reduce the heat. Continue cooking until the tomatoes soften.
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Add the chicken: Once the tomatoes are soft, add the cooked chicken and lemon juice. Let it simmer for another 2-3 minutes.
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Garnish and serve: Stir in fresh coriander leaves, and garnish with fresh vegetables and lemon grass. Serve hot.
Serving Suggestion:
Serve this delightful Mexican Chicken Soup with whole wheat stuffed breadsticks and baked Mexican rice for a complete dinner.
Enjoy the warm, comforting flavors of this Mexican Chicken Soup!
