I never met a Mexican Chicken Soup I didn’t like, but this version is my favorite by far. It’s fresh and flavorful and made with common ingredients (nothing weird) including a whole lot of ingredients you may have on hand already.
My Mexican Chicken Soup recipe is modeled after the authentic Mexican Chicken Soup I have eaten at a local restaurant in my area, La Cocina. The first time I ate there, I got the soup or salad question. JACKPOT.
They actually include chunks of potato and their soup and it’s FANTASTIC. I don’t include it here, but if you happen to have a leftover baked potato on hand, feel free to cube it and add it with the chicken in Step 3.
PLEASE omit the cilantro if you don’t like cilantro. You have my permission. Substitute parsley if you like green in your bowl. If you like cilantro, though, you’ll love it in this soup.
If you don’t have cooked chicken on hand, you can bake some up quick (rubbed with olive oil, seasoned with salt and pepper) in a 400°F oven for 30 to 40 minutes (cover the chicken in a baking dish with parchment paper for the juiciest chicken breast ever). Both chicken breast and dark meat such as chicken thighs will work; remove and discard the skin and bones, if applicable, before shredding. Leftover Rotisserie Chicken is a great option, too!
This is one of those legendary recipes in my household: My husband is shocked that something so tasty could be so good for you. And when I’m about to have a melt-down from hunger, nothing is more delicious!
MEXICAN CHICKEN SOUP
Mexican Chicken Soup is easy, delicious, and accidentally healthy! It’s also ready in 30 minutes or less and a great way to put leftover chicken to work.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
