Mexican Chicken Soup

As seen on At Home with Krissy, Victoria and Nicole, this Mexican Chicken Soup is a crowd pleaser and perfect for a cold Autumn night.

Print

With ImageWithout Image

Nicole's Mexican Chicken Soup Recipe

Yield: serves 4

Author: Nicole O'Neil

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

The perfect winter warmer that the whole family will love, this Mexican Chicken Soup is loaded with toppings and crunchy corn chips to please even the staunchest soup haters.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 medium jalapeno, deseeded and chopped (optional but recommended)
• 4 cups chicken stock
• 1 can crushed tomatoes
• 1/2 teaspoon sea salt
• 1 1/2 cups shredded cooked chicken (I used a supermarket roast chicken)
• 1 ripe avocado, diced
• 1/2 cup grated cheese
• Finely chopped fresh coriander/cilantro
• 2 corn cobs, charred and kernels cut off
• 1 lime, cut into wedges
• Salted corn chips, to serve

Instructions

1. Preheat your oil in a large saucepan over medium heat.
2. Add your onion, cooking for 2 mins whilst stirring frequently. Add in your chopped chile and cook for another 2-3 mins. Add in your garlic, stirring until just fragrant.
3. Add in your chicken stock, tomatoes and salt. Increase the heat to high until the soup begins to boil, then reduce to a simmer, cover and cook for 15 mins.
4. If you want a smoother soup, blend some of the soup with an immersion blender until your desired consistency is reached. Add in your shredded chicken and cook until heated through.
5. Serve in bowls and top with corn chips, lime wedges, corn, cheese, avocado and coriander.

Notes

As seen on At Home with Krissy, Victoria and Nicole.

https://nicoleoneil.com/mexican-chicken-soup-recipe

All rights reserved for nicoleoneil.com

soup, winter, lunch, dinner, autumn, chicken, mexican

lunch, dinner, soups

Did you make this recipe?

Tag @nicolegazaloneil on instagram and hashtag it #nicolegazaloneilrecipes