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4.50 stars average

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!
Course Dinner, Main Dish, Soup
Cuisine Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 186kcal
Author Liz Della Croce

Ingredients

  • 8 cups chicken broth low sodium (or homemade)
  • 1 medium onion quartered
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pound chicken breasts boneless, skinless
  • 3 large carrots peeled and quartered

Garnishes

Instructions

  • 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.
  • 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. 
  • Divide soup between four bowls then garnish with lime juice, cilantro, avocado, minced onion and jalapeño. Season with additional salt and pepper to taste. 

Notes

While these garnishes are optional, they are the star of the dish so I highly recommend them. 

Nutrition

Serving: 2cups | Calories: 186kcal | Carbohydrates: 9g | Protein: 26g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 72mg | Sodium: 2471mg | Potassium: 1008mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9055IU | Vitamin C: 39.5mg | Calcium: 58mg | Iron: 1.6mg