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Sara Emma

Healthy Mexican Chicken Vegetable Soup

A vibrant, "caldo" style soup packed with lean protein, fresh summer squash, and zesty lime. The perfect one-pot meal for a nutritional reset.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 serving
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 2 lbs Chicken Thighs or Breasts
  • 2 tbsp Olive Oil
  • 1 White Onion diced
  • 4 cloves Garlic minced
  • 3 stalks Celery chopped
  • 3 Carrots sliced
  • 10 cups Chicken Broth
  • 1 can 14.5 oz Fire-Roasted Tomatoes
  • 2 medium Zucchini sliced
  • 1.5 cups Sweet Corn
  • 1 can 15 oz Black Beans
  • 1.5 tsp Ground Cumin
  • 1 tsp Mexican Oregano
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper to taste
  • 1/2 cup Fresh Cilantro chopped
  • 2 Fresh Limes juiced
  • 2 Avocados sliced
  • Tortilla strips optional

Equipment

  • Large Dutch Oven or heavy-bottomed Stock Pot
  • Sharp Chef’s Knife and Cutting Board
  • Meat thermometer
  • Tongs and two forks (for shredding)
  • Soup Ladle

Method
 

  1. Sauté: Heat oil in the pot over medium heat. Sauté onion, carrots, and celery for 8 minutes until softened. Stir in garlic and all spices; cook for 2 minutes until fragrant.
  2. Simmer: Pour in broth and tomatoes. Submerge the raw chicken in the liquid. Bring to a boil, then reduce to a low simmer. Cover and cook for 25-30 minutes.
  3. Shred: Remove chicken to a board. Let it rest for 5 minutes, then shred with forks into bite-sized chunks.
  4. Veggies: While chicken is out, add zucchini, corn, and black beans to the pot. Simmer for 10 minutes until the zucchini is tender-crisp.
  5. Combine: Return the shredded chicken to the pot. Turn off the heat and stir in the fresh lime juice and cilantro.
  6. Serve: Ladle into bowls. Top with avocado slices and optional tortilla strips.