Mexican•comfort
Mexican Chicken Soup
This simple, flavorful Mexican chicken soup is warm, comforting and easy to make. Naturally gluten free, it's great for feeding a crowd!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups chicken broth (low sodium (or homemade))
- 1 medium onion (quartered)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound chicken breasts (boneless, skinless)
- 3 large carrots (peeled and quartered)
- lime juice
- cilantro (minced)
- avocado (cubed)
- onion (minced)
- jalapeno (thinly sliced or minced)
Instructions
- 1
Bring chicken broth, quartered onion, salt and pepper to a boil in a large soup pot. Add chicken breasts then bring back to a boil. Reduce to low and simmer for 20 minutes or until chicken breasts are cooked through.
- 2
Remove chicken from the pot and place on a cutting boar. Cut into large chunks then return to the broth. Add quartered carrots and cook until fork-tender, about 6-7 minutes.
- 3
Divide soup between four bowls then garnish with lime juice, cilantro, avocado, minced onion and jalapeño. Season with additional salt and pepper to taste.