La Hacienda Mexican Chicken Soup
Savor the bold and vibrant flavors of La Hacienda Mexican Chicken Soup, a hearty yet wholesome dish that brings the essence of Mexico to your table. Loaded with tender shredded chicken, fire-roasted green chilies, fresh veggies like carrots, zucchini, and sweet corn, and infused with aromatic spices like cumin and chili powder, this soup is a feast for the senses. A splash of fresh lime juice and a sprinkle of cilantro add a bright, zesty finish, while optional toppings like crunchy tortilla strips and creamy avocado elevate every spoonful. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Serve it up hot and let the warmth and flavor transport you straight to a bustling Mexican hacienda.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 6 cups Chicken broth
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 14-ounce can Diced tomatoes
- 1 4-ounce can Fire-roasted green chilies
- 2 medium, sliced Carrot
- 1 medium, diced Zucchini
- 1 cup Corn kernels
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large, juiced Lime
- 0.25 cup, chopped Cilantro
- 1 cup (optional for garnish) Tortilla strips
- 1 sliced (optional for garnish) Avocado
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper and add them to the pot. Sear for 3-4 minutes per side until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced tomatoes, fire-roasted green chilies, carrots, zucchini, and corn to the pot. Stir well to combine.
Pour in the chicken broth and stir in the cumin, chili powder, salt, and black pepper.
Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well.
Turn off the heat and stir in the lime juice and chopped cilantro.
Serve the soup hot in bowls. Garnish with tortilla strips and avocado slices, if desired.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 9519 mg | 414% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 51.6 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4540 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
