Mexican Chicken Soup
Mexican Chicken Soup is an impressive dinner. Made with 4 lb. chicken (breasts), 6 c. water, 1/2 onion, sliced, 3 stalks celery, cut up and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In a large pan, combine chicken, water, onion slices, celery, salt and pepper.
Simmer, covered, 2 hours or until chicken is tender.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to pan.
Add tomatoes, carrots, onion and bouillon cubes.
Simmer, covered, for 30 minutes or until the carrots are tender.
When chicken is cool enough to handle, remove bones and skin.
Cube chicken and add to broth along with zucchini.
Cover and simmer 10 to 15 minutes longer.
Just before serving, garnish with avocado slices.
This is a wonderfully fresh soup and very hearty, too!
π· Perfect Pairings
Complete your meal with these
/7907250-82ebca09220547268980a689092c16bc.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment