Mexican Chicken Soup Recipe
A non-veg Continental recipe with onion - chopped, carrot (gajjar) - chopped, celery - chopped. Ready in 55 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
13 steps- 1
To begin making the Mexican Chicken Soup recipe, heat oil in a sauce pan on medium heat and add chopped garlic, green chilies, celery, onions and saute till onion softens
onion - chopped(1)carrot (gajjar) - chopped(1)celery - chopped(1)cloves garlic - chopped(4)green chilli - chopped(2)tomatoes - chopped(2)chicken breasts - shredded(1/2 cup)tablespoons coriander (dhania) leaves - chopped(2)chicken stock(4 cups) - 2
this will take about 3-4 minutes
- 3
Now add carrots, corn kernels, chilli powder, cumin powder, salt and mix well
carrot (gajjar) - chopped(1)sweet corn(1 tablespoon)green chilli - chopped(2)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt - to taste - 4
Fry for another couple of minutes
- 5
Now slowly add chicken broth and let the vegetables cook in low heat
chicken breasts - shredded(1/2 cup)chicken stock(4 cups) - 6
This may take 10 to 12 mins
- 7
Once the broth starts reducing, add tomatoes, oregano and give it a boil
tomatoes - chopped(2)dried oregano(1 teaspoon) - 8
Lower the flame and let the soup cook till tomatoes turn mushy
tomatoes - chopped(2) - 9
Add cooked chicken pieces and lime juice
chicken breasts - shredded(1/2 cup)chicken stock(4 cups)tablespoons lemon juice(1) - 10
Check salt and adjust the seasoning as per choice
salt - to taste - 11
Add chopped coriander and turn off the gas
onion - chopped(1)carrot (gajjar) - chopped(1)celery - chopped(1)cloves garlic - chopped(4)green chilli - chopped(2)tomatoes - chopped(2)tablespoons coriander (dhania) leaves - chopped(2) - 12
Serve hot with a garnish of fresh veggies and some broken lemon grass (optional)
tablespoons lemon juice(1) - 13
Serve Mexican Chicken Soup with some hot Whole Wheat Stuffed Bread Sticks Recipe and Baked Mexican Rice for weekend dinner
chicken breasts - shredded(1/2 cup)chicken stock(4 cups)
Rate this recipe
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Mexican Chicken Soup Recipe
A non-veg Continental recipe with onion - chopped, carrot (gajjar) - chopped, celery - chopped. Ready in 55 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Mexican Chicken Soup recipe, heat oil in a sauce pan on medium heat and add chopped garlic, green chilies, celery, onions and saute till onion softens
onion - chopped(1)carrot (gajjar) - chopped(1)celery - chopped(1)cloves garlic - chopped(4)green chilli - chopped(2)tomatoes - chopped(2)chicken breasts - shredded(1/2 cup)tablespoons coriander (dhania) leaves - chopped(2)chicken stock(4 cups) - 2
this will take about 3-4 minutes
- 3
Now add carrots, corn kernels, chilli powder, cumin powder, salt and mix well
carrot (gajjar) - chopped(1)sweet corn(1 tablespoon)green chilli - chopped(2)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt - to taste - 4
Fry for another couple of minutes
- 5
Now slowly add chicken broth and let the vegetables cook in low heat
chicken breasts - shredded(1/2 cup)chicken stock(4 cups) - 6
This may take 10 to 12 mins
- 7
Once the broth starts reducing, add tomatoes, oregano and give it a boil
tomatoes - chopped(2)dried oregano(1 teaspoon) - 8
Lower the flame and let the soup cook till tomatoes turn mushy
tomatoes - chopped(2) - 9
Add cooked chicken pieces and lime juice
chicken breasts - shredded(1/2 cup)chicken stock(4 cups)tablespoons lemon juice(1) - 10
Check salt and adjust the seasoning as per choice
salt - to taste - 11
Add chopped coriander and turn off the gas
onion - chopped(1)carrot (gajjar) - chopped(1)celery - chopped(1)cloves garlic - chopped(4)green chilli - chopped(2)tomatoes - chopped(2)tablespoons coriander (dhania) leaves - chopped(2) - 12
Serve hot with a garnish of fresh veggies and some broken lemon grass (optional)
tablespoons lemon juice(1) - 13
Serve Mexican Chicken Soup with some hot Whole Wheat Stuffed Bread Sticks Recipe and Baked Mexican Rice for weekend dinner
chicken breasts - shredded(1/2 cup)chicken stock(4 cups)
Rate this recipe
