Mexican Chicken Soup
Bridget
ingredients
- 4cups chicken broth
- 2 cups shredded chicken, boiled and shredded chicken breasts or canned chicken
- 1 can tomatoes, drained
- 1 can of corn, drained
- 1 jalapeno chili, thinly sliced, seeds removed (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
- 1/3 cup chopped cilantro
- 2 tablespoons lime juice
- 1 avocado
directions
- 1
Combine broth, chicken, tomatoes, corn, chili, garlic, cumin and salt. Bring to a boil, then reduce heat and simmer, uncovered for about 5 minutes.
- 2
Stir in cilantro and lime juice, simmer for another 1 or 2 minutes.
- 3
Peel and chop avocado into bite-sized pieces. After serving soup top each bowl with spoonful of avocado pieces.
Source: Bridget Hart
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