Mexican Chicken Soup

Mexican Chicken Soup. A delicious, slightly spiced up, chicken soup for those times when members of the family are under the weather.

My son has been ill for the past couple of days. When your teenage son isn’t in the mood to eat you know that he isn’t feeling well. I whipped up a batch of this Mexican Chicken Soup for him, and the rest of us, for dinner. Even though he didn’t eat as much as usual, I know that he was able to finish and enjoy a nutritious meal.

I used basic ingredients and this soup was really simple to prepare and ready to eat in no time at all!

Enjoy this delicious Mexican Chicken Soup on a cold day, or to help you feel a little bit better when you are under the weather.

Other recipes you might enjoy…

• Beef ‘n Dumplings
• Cream of Onion Soup
• Honey Garlic Shrimp

Mexican Chicken Soup

1 –  1 ½ pounds of Chicken Breast, cut into bite-size pieces
Olive Oil
1 Onion, chopped
2 teaspoons Cumin
½ teaspoon Garlic Powder
Pinch of Red Pepper Flakes
7 ounce can of Green Chiles
Salt and Pepper, to taste
2 cans Diced Tomatoes
2 cans Chicken Broth
Sour Cream
Cilantro, chopped
Pepper Jack or Monterey Jack Cheese
1 or 2 Fresh Lime

Warm a large pot over medium heat. Drizzle in about 1 tablespoon of Olive Oil. Add the chicken, onion, cumin, garlic powder, red pepper flakes, salt, pepper, and green chiles. Squeeze in the juice from one lime. Cook and stir until chicken is no longer pink on the outside.

Add the diced tomatoes and chicken broth. Simmer the soup for 15 – 20 minutes or until the chicken is done.

Top with sour cream, cilantro, and cheese. Serve with a wedge of lime. Enjoy!

*I used chicken tenders and 1 can of regular diced tomatoes and 1 can of fire-roasted tomatoes. Adjust the amount of green chiles and red pepper flakes to taste. 

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Mexican Chicken Soup

A simple to prepare Mexican Chicken Soup recipe that is perfect when someone in the family is a bit under the weather. Delicious!

Author: Cook This Again, Mom!

Ingredients

• 1 – 1 ½ pounds of Chicken Breast cut into bite size pieces
• Olive Oil
• 1 Onion chopped
• 2 teaspoons Cumin
• ½ teaspoon Garlic Powder
• Pinch of Red Pepper Flakes
• 7 ounce can of Green Chiles
• Salt and Pepper to taste
• 2 cans Diced Tomatoes
• 2 cans Chicken Broth
• Sour Cream
• Cilantro chopped
• Pepper Jack or Monterey Jack Cheese
• 1 or 2 Fresh Lime

Instructions

• Warm a large pot over medium heat. Drizzle in about 1 tablespoon of Olive Oil. Add the chicken, onion, cumin, garlic powder, red pepper flakes, salt, pepper, and green chiles. Squeeze in the juice from one lime. Cook and stir until chicken is no longer pink on the outside.
• Add the diced tomatoes and chicken broth. Simmer the soup for 15 – 20 minutes or until the chicken is done.
• Top with sour cream, cilantro and cheese. Serve with a wedge of lime. Enjoy!

Notes

*I used chicken tenders and 1 can of regular diced tomatoes and 1 can of fire roasted tomatoes. Adjust the amount of green chiles and red pepper flakes to taste.

Course: Main