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.
Total Time
35min
4.7
12 Ratings
Author: A Fork's Tale
Servings:
6
Ingredients
•
1
lb
Chicken Breasts
•
2
stalks
Celery
, chopped
•
1
Onion
, chopped
•
1
Jalapeño Pepper
, diced
•
4
cloves
Garlic
, crushed
•
2
Tbsp
Olive Oil
•
1 2/3
cups
Canned Diced Tomatoes with Green Chilies
•
6
cups
Chicken Broth
•
1
tsp
Ground Cumin
•
1
Lime
, juiced
•
1/2
bunch
Fresh Cilantro
, chopped
•
1
Avocado
, sliced
•
1
Lime
Cooking Instructions
1.
Turn on Instant Pot saute setting.
2.
Saute Celery (2 stalk), Onion (1), Jalapeño Pepper (1), and Garlic (4 clove) in Olive Oil (2 tablespoon). Cook until tender.
3.
Add Chicken Breast (1 pound), Canned Diced Tomatoes with Green Chilies (14 ounce), Chicken Broth (6 cup), and Ground Cumin (1 teaspoon).
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).
5.
Remove the chicken breasts from the soup and shred the chicken.
6.
Return the shredded chicken. Add juice from the Lime (1) and stir. Add in Fresh Cilantro (1/2 bunch).
7.
Serve soup in large bowls with slices of Avocado (1) and Lime (1).
Nutrition Per Serving
CALORIES
194
FAT
9.5 g
PROTEIN
18.1 g
CARBS
10.7 g
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