Mexican Chicken Soup is flavorful soup made with lime, cilantro, and onion, with some jalapeño to spice it up! It is topped with a fresh slice of avocado. I used a pressure cooker, but it's also easy to make on the stove. Just double the cooking time for the chicken.
Author: A Fork's Tale
Tyson® Chicken Breasts
Canned Diced Tomatoes with Green Chilies
Turn on Instant Pot saute setting.
Celery (2 stalks)
Jalapeño Pepper (1)
Garlic (4 cloves)
Olive Oil (2 Tbsp)
. Cook until tender.
Tyson® Chicken Breasts (1 lb)
Canned Diced Tomatoes with Green Chilies (1 2/3 cups)
Chicken Broth (6 cups)
Ground Cumin (1 tsp)
Cover and lock the lid. Cook on manual high pressure for 10 minutes. Natural release 15 minutes and quick release after. If just using the stove, cook over medium heat until chicken is tender and possible to shred (this will probably take around double the time).
Remove the chicken breasts from the soup and shred the chicken.
Return the shredded chicken. Add juice from the
and stir. Add in
Fresh Cilantro (1/2 bunch)
Serve soup in large bowls with slices of
Nutrition Per Serving
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