Although the soup is often reserved for the colder fall and winter months, this Mexican chicken soup is one of my favorite dishes that I can enjoy all year round.
The spicy taste and filling of chicken and vegetables make it pleasant enough for a chilly day, while the broth and healthy ingredients make it light enough for spring and summer.
You can play with the flavors by increasing or decreasing the amount of lime, paprika or cumin, depending on your taste. I like to cover every bowl with diced avocados, red onions, jalapenos, radishes and cilantro. If you do not have a chopped chicken on hand, you can put 3 breasts in a pot with enough water to cover them and cook for 20 minutes until the chicken is cooked.
Mexican Chicken Soup
Diet: Dairy Free, Grain Free / Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
1 onion diced
2 cloves garlic
1 tbsp vegetable oil
1 jalapeño finely chopped
1 1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp chipotle chili
1 can (14oz) chopped tomatoes
6 cups chicken broth
3 cups shredded chicken
1 cup cherry tomatoes halved
1 1/2 tbsp lime juice
Fry the onion, garlic and jalapeno in a large saucepan over medium heat in oil until translucent, about 5 minutes. Stir cumin, smoked paprika and Chipotle powder.
Add the canned tomatoes and cook for 2-3 minutes before pouring in the chicken broth.
Add the cherry tomatoes, lime juice and chopped chicken to the soup and simmer for 5-7 minutes.
To serve the soup in bowls and topped with avocado, diced red onions, salsa or sliced jalapeños.