Description
A comforting and nutritious Mexican soup that combines vibrant flavors with fresh ingredients, perfect for cozy days.
Ingredients
Scale
- 6 cups chicken broth
- 1 whole chicken, cut into pieces
- 2 medium tomatoes, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2–3 chipotle peppers in adobo sauce
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 cup green beans, chopped
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions
- In a large pot, bring the chicken broth to a boil. Add the chicken pieces and cook for 20-25 minutes until fully cooked. Remove chicken, shred it, and set aside.
- In the same pot, add the chopped tomatoes, onion, garlic, and chipotle peppers. Cook for about 10 minutes until veggies are tender.
- Add sliced carrots, zucchini, and green beans to the pot. Cook for an additional 10 minutes until veggies are cooked but still crisp.
- Return the shredded chicken to the pot and season the soup with salt and pepper. Mix well to combine.
- Serve hot, garnished with fresh cilantro and lemon wedges on the side.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat slowly to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: soup, mexican, comfort food, tlalpeña, chicken soup