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Fresh Mexican Chicken Soup

(3:17)
5
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Prep Time
Cook Time
divascancook
This recipe make a big pot of savory, fresh, addicting mexican chicken soup full of fresh veggies, chicken, rice, broth and lots of cilantro. It comes together pretty easy once you're done with all the chopping of the fresh veggies. Be sure to use only fresh veggies since frozen or canned just will not do this soup justice.

Cooking Recipe

Ingredients
2 large chicken breast bone-in
1 cup carrots, diced
1 cup sweet corn
2-3 cups diced tomatoes
1 cup celery, diced
1 green bell pepper, seeded & diced
1-3 jalepenos (depending on how hot you like it)
1 cup red onion
2-3 cups white rice, cooked
fresh cilantro ( I use a lot)
4-5 cups chicken broth
avocados
limes
Instructions
Preheat oven to 450.
Brush chicken with olive oil and season generously with salt and pepper.
Bake for 45-60 minutes.
Let chicken cool and then shred.
In a large pot, add diced vegetables, cooked rice, shredded chicken and chopped cilantro and enough chicken broth to cover the ingredients.
Bring to a simmer. Cover and simmer just until carrots are slightly tender. You want the vegetables to maintain a little bit of crunch.
Taste the soup and add fresh black pepper, salt and red pepper flakes if needed.
Place soup into a serving bowl and squeeze a lime wedge over the soup. Add a half diced avocado and fresh cilantro.
Serve and enjoy!

Fresh Mexican Chicken Soup
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