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RECIPE
13 INGREDIENTS7 STEPS30MIN

Mexican Chicken Soup

4.6
9 Ratings
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A Fork's Tale
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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.

30MIN

Total Cooking Time

13

Ingredients
A Fork's Tale
Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
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Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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2 stalks
Celery , chopped
1
Onion , chopped
4 cloves
Garlic , crushed
1 2/3 cups
Canned Diced Tomatoes with Green Chilies
6 cups
Chicken Broth
1 tsp
Ground Cumin
1
Lime , juiced
1/2 bunch
1
Avocado , sliced
1
cut into wedges
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Directions

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Step 1
Turn on Instant Pot saute setting.
Step 2
Saute Celery (2 stalks) , Onion (1) , Jalapeño Pepper (1) , and Garlic (4 cloves) in Olive Oil (2 Tbsp) . Cook until tender.
Step 3
Add Chicken Breasts (1 lb) , Canned Diced Tomatoes with Green Chilies (1 2/3 cups) , Chicken Broth (6 cups) , and Ground Cumin (1 tsp) .
Step 4
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).
Step 5
Remove the chicken breasts from the soup and shred the chicken.
Step 6
Return the shredded chicken. Add juice from the Lime (1) and stir. Add in Fresh Cilantro (1/2 bunch) .
Step 7
Serve soup in large bowls with slices of Avocado (1) and Lime (1) .

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