Mexican Chicken Soup
Sundays are food prep days in our house, so this week I decided to make a batch of this Mexican Chicken Soup. Many call this tortilla soup, but I leave out the tortillas on top, of course you could add them if so inclined.
Now that the cold weather has finally hit us in the northeast, I just can’t do a salad for lunch. Especially in my freezing cold office. It’s a constant battle to stay warm there, so soup at lunch helps. Plus it’s filling and healthy!
This recipe fills up about 4 canning jars, which is perfect because I get kinda sick of the same lunch after 4 days. I find this the most convenient and neat way to store the soup and transport it to work. Plus if I decide to freeze it for another time, I just make sure the liquid is not to the top and throw it upright in the freezer for a later time.
I really like this over the standard chicken noodle soup, one because it’s gluten free, but also because I love the spiciness of it and the versatility of the toppings. Most times I add avocado which adds to the fulfillment of this for a hearty lunch.
- 1 Tbsp. ghee or butter
- 1 Tbsp. olive oil
- 1 lb. diced raw chicken
- 1 onion, chopped
- 1 jalapeno, seeded and chopped
- 2 cloves garlic, minced
- 3 large carrots, diced
- 6 stalks celery, diced
- 1 tsp organic cumin
- 1 tsp organic chili powder
- 1 tsp salt
- 1 tsp lemon pepper
- 3 tsp hot sauce
- 1 14.5oz can diced tomatoes
- 6 cups chicken broth
- 1/4 cup cilantro, chopped
- Heat butter and oil in a large dutch oven or pot
- Add onion, jalapeño, garlic, carrots, celery and chicken to pot
- Stir and cook 5-10 minutes, until chicken is no longer pink
- Add spices (cumin, chili powder, salt, lemon pepper) and hot sauce, stir to combine
- Add canned tomatoes and broth
- Cover and simmer one hour or until chicken and vegetables are tender
- Add chopped cilantro and serve
- This soup can be served with cheese, tortilla chips, diced avocado, green onions, sour cream... any of your favorite toppings