Ingredients for La Hacienda Mexican Chicken Soup
- Chicken Breasts
- Diced Tomatoes With Green Chilies
- 1 large onion, chopped
- Fresh Cilantro
- Cooked Rice
- Low Sodium Chicken Broth
- Salt And Pepper
- Jalapenos
- Limes
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How to Make La Hacienda Mexican Chicken Soup
- In a large pot or Dutch oven, combine chicken, onion, and garlic. Add vegetable broth, cumin, and chili powder.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it. Set aside.
- Add carrots and potatoes to the pot. Continue to simmer for 10-15 minutes, or until the vegetables are tender.
- Stir in the corn.
- Return the shredded chicken to the pot. Season with salt and pepper to taste.
- Stir in lime juice and most of the cilantro (reserve some for garnish).
- Serve hot, garnished with avocado, remaining cilantro, and tortilla strips (if using).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
12g
Carbs
9g
