Two of my favourite things are Mexican food and soup. This led me to the next logical conclusion: Chicken Mexican Soup!
Chicken Mexican Soup Recipe Ingredients:
- Split chicken breast (both halves)
- 1 tsp black pepper
- 1 tsp salt
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic
- 5 celery sticks
- 4 medium carrots
- 1 white onion
- 8 cups chicken broth (click here for chicken soup broth recipe)
- 2 cups of water (if needed)
- 1 can diced tomatoes (796ml)
- 3 chopped tomatillos
- 2 tsp cumin
- 2 tsp garlic powder
- Shredded cheddar cheese
- Tortilla chips
Chicken Mexican Soup Recipe Directions:
Preheat oven to 350 degrees. Brush the split chicken breast with olive oil, salt, and ground black pepper. Roast for approximately 45 minutes. When the chicken has cooled down, remove and discard the skin and shred the chicken.
Tip: To save time, you can purchase an already roasted chicken from the grocery store.
Add chicken broth, can of diced tomatoes (including the liquid), chopped tomatillos, cumin, and garlic powder. Bring the soup to a boil and let it simmer for approximately 45 minutes, or until fully cooked. If the amount of liquid in the soup gets too low, add water. Incorporate the shredded chicken and cook for another 5 minutes.
When you are ready to serve the soup, top with some fresh cilantro, shredded cheddar cheese, avacodo slices, and tortilla chips.