Description
A comforting and hearty Mexican chicken soup that warms the soul, perfect for family dinners and using up leftover chicken.
Ingredients
Scale
- 1 whole chicken
- 8 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 2 potatoes, diced
- 1 corn on the cob, cut into pieces
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, combine the whole chicken and water. Bring to a boil and skim off any foam that rises to the surface.
- Add the carrots, celery, onion, garlic, and season with cumin, salt, and pepper.
- Reduce heat to medium-low and simmer for about 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred the meat, discarding the skin and bones.
- Return the shredded chicken to the pot and add the zucchini, potatoes, and corn.
- Cook for an additional 15-20 minutes, until the vegetables are tender.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg