Our Mexican Chicken Soup is warm and filling but also very fresh and healthy. This is one of my favorite soup recipes and just what I need when it’s still freezing outside. (Side note, I eat this in the warmer months too because I love it so much!) Many of my friends and family have had this recipe during casual dinners at our house. Lime is the key to making this soup really pop!
Mexican Chicken Soup:
Ingredients –
2 Tbsp Vegetable Oil
1 large diced Sweet Onion (or 2 small)
1 large diced Sweet Onion (or 2 small)
1 diced Jalapeno Pepper
2 Tbsp minced Garlic (about 4-6 cloves)
Juice of 2 Limes (could use 3– plus extra for garnish)
1 cup Cilantro leaves (plus extra for garnish)
6-8 cups Chicken Broth (I did about 6 cups stock, 2 cups water)
1 can Fire Roasted, Diced Tomatoes, including liquid (could use 2)
1 can rinsed, drained Black Beans
1/2 tsp Cumin
1/4 tsp Chili Powder
2-3 dashes Cayenne
1 Rotisserie Chicken – shredded (for gluten free make your own chicken either roasting or cooking in crock pot, then shred)
Salt to taste
Pepper to taste
** Adding Shoepeg Corn and/or chopped Zucchini are both good optional ingredients to make the soup more hearty**
Optional Garnishes:
Your favorite Mexican hot sauce–My favorites are Valentina or Cholula
Green onions
Tortilla chips (2 crunched tortillas per bowl)
Grated Cheese
Directions –
In a large pot, heat oil, add onion, let soften (2-5 min), add jalapeno and garlic
(5-10min), add chicken broth, tomatoes, black beans, spices and bring to boil.
Turn down heat and let simmer.
Add chicken, then add lime juice and cilantro leaves, simmer. Perfect after a long simmer and even better the next day!
Tastes a lot like my favorite tortilla soup from La Paz.
Use a big squeeze of lime right before adding garnishes.
ENJOY!!
Adeline Alley 
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