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Mexican Chicken Soup

This hearty Mexican chicken soup combines tender shredded chicken, bright tomatoes, and warm spices simmered in a flavorful broth. Topped with fresh cilantro, creamy avocado, and a squeeze of lime, it offers a comforting, vibrant bowl with a slightly spicy kick and a rich, satisfying texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked shredded chicken preferably thighs for juiciness
  • 1 cup chopped tomatoes fresh or canned
  • 1 teaspoon cumin toast before using for enhanced aroma
  • 1/2 teaspoon chili powder adjust for heat preference
  • 4 cups chicken broth
  • 1 lime lime juiced for brightness
  • 1/4 cup chopped cilantro fresh, for garnish
  • 1 avocado avocado sliced, optional

Equipment

  • Heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Start by heating the heavy-bottomed pot over medium heat, feeling it warm as you prepare to sauté.
  2. Add a splash of oil, then toss in chopped onions and minced garlic, sautéing until they turn translucent and fragrant, about 5 minutes.
  3. Stir in the chopped tomatoes, cumin, and chili powder, cooking for another 2-3 minutes until the mixture becomes fragrant and slightly thickened.
  4. Pour in the chicken broth and add the shredded cooked chicken, then bring the mixture to a gentle simmer.
  5. Let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the broth to deepen in color.
  6. Taste the broth and add a squeeze of lime juice along with salt or additional chili if desired, adjusting the seasoning to your liking.
  7. Ladle the hot soup into bowls and garnish generously with chopped cilantro, slices of creamy avocado, and an extra squeeze of lime for brightness.
  8. Enjoy your vibrant, hearty bowl of Mexican chicken soup, perfect for cozy, satisfying meals.