We’ve been on such a soup kick lately and it’s not even officially fall 🍁. Lunch today was a creamy mushroom soup and tonight Mexican Chicken Soup. What I love about soup is you can use the same basic veggies and broth and change it up with proteins and spices. So here is our Mexican Chicken Soup ❤️
1 whole chicken ( or 4-6 breasts)
2 Tablespoons of olive oil or ghee
4 large carrots, diced or sliced
1 yellow onion, chopped
4 ribs celery, diced or sliced
1 green bell pepper, seeded & diced
2 jalapeños ( or more depending on how hot you like it) seeded & diced
4 tomatoes, diced (canned if out of season)
4 cups white rice, cooked ( Two Brooks Farm)
fresh cilantro ( I use a lot)
chicken broth from boiling the chicken
2 Teaspoons cumin
Salt & Pepper to taste
avocados sliced for garnish
limes squeezed over each bowl
Tortillas (baked or pan fried in garlic oil)
I start chicken first- whole chicken covered in water, salt, pepper and boil one hour saving broth for soup base.
Cook the rice according to package directions.
Sauté veggies in olive oil or ghee. Then add to broth once you’ve removed the chicken.
Take chicken off bone and add to broth. Bring to a boil. Then add rice.
I add an entire bunch of cilantro roughly chopped to my pot of soup. This makes a large pot of soup that can serve 8-10. With three of us I usually freeze half of it to pull out later when I don’t have time to cook.