Mexican Chicken Soup

Mexican Chicken Soup

 

Once again, my Whole 30 Fast & Easy Cookbook did not disappoint.

I needed something to make ahead for dinner one night last week because I had a lot going on. I chose the Mexican Chicken Soup and it was delicious! The poblano pepper gave it a nice kick without being too spicy. This is a very easy soup to put together, and it will be on my list to make again soon.

Whenever I need shredded chicken I throw several skinless boneless breasts into my crockpot with some chicken stock for about 4 hours. It was great to have the chicken ready for this soup but also some extra in the fridge for lunch salads this week.

 

This soup took under 30 minutes to make; a lifesaver since I was short on time. The only prep work was shredding the chicken and chopping the onion, garlic, poblano, and red peppers.

When it was time to serve it up, I cut up some lime wedges, cilantro, and avocado for the perfect toppings. Everyone in my family loved this soup, and they all finished it up for lunch the next day.

Try it out, perfect for a chilly winter evening!

 

Enjoy!

 

 

Mexican Chicken Soup

Servings 4

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 medium poblano pepper, seeded and chopped
  • 1 medium yellow or red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 4 cups chicken broth use Wh30 compliant broth if doing a Wh30
  • 1 14.5 oz can fire roasted diced tomatoes, undrained use Wh30 compliant tomatoes if doing a Wh30
  • 2 tsp chili powder
  • 3 cups shredded cooked chicken
  • chopped fresh cilantro
  • 1 avocado, halved, pitted, peeled, and sliced
  • lime wedges

Instructions

  1. Heat olive oil in a large pot over medium high heat. Add onion, poblano, bell pepper, garlic, and salt. Cook, stirring frequently, until the vegetables are crisp tender, 3-5 minutes.

  2. Stir the broth, tomatoes, and chili powder into the pot and bring to a boil. Reduce heat and simmer 10 minutes. Add the chicken and heat through, about 1 minute.

  3. Serve the soup with cilantro, avocado, and lime wedges.

 

 

 

 

 

 

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