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Mexican Chicken Soup

Mexican.Chef's picture
Ingredients
  Stewing chicken 5 Pound, cut up (1 Chicken, 4 1/2 To 5 Pound)
  Water 6 Cup (96 tbs)
  Onion slices 4
  Celery stalks 3 , cut up
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Carrots 3 Medium, thinly sliced
  Onion 1 Medium, chopped
  Instant chicken bouillon granules 4 Teaspoon
  Zucchini 4 Ounce, thinly slices (1 Small Sized)
  Frozen peas 1 Cup (16 tbs)
  Avocado 1 Small, seeded, peeled, and sliced
Directions

In Dutch oven combine chicken, water, onion slices, celery, salt, and pepper.
Simmer, covered, for 2 hours or till chicken is tender.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to Dutch oven.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules; simmer, covered, for 30 minutes or until the carrots are tender.
Meanwhile when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones.
Cube chicken; add to broth along with zucchini and peas.
Cover and simmer 10 to 15 minutes longer or till vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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