Mexican Chicken Soup
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 35 min | Yield: 6 bowls |
I make this soup using leftover chicken from a recent holiday. This soup is a good base and can have MANY variations!
Ingredients
- 3 oz Low Sodium Chicken Stock
- 1 1/2 cups Carrots
- 3 medium stalks Celery
- 1 medium Yellow Onion
- 3/4 cup Cilantro
- 1 1/2 cups Roasted Chicken
- 4 tbsp Balsamic Vinegar
- 2 tsp Chopped Garlic
- 100 g Avocado
Directions
In a large pot combine chopped onion, garlic, celery, carrots and Balsamic Vinegar. Place on medium heat for 3-5 min.
Add broth. I use three full 28 oz containers of low sodium chicken stock. Bring to a boil, then put on low heat.
Add chicken pieces, cilantro and seasonings of your choice. I like cumin, chile powder, oregano, salt, pepper.
Cook for 20-25 min or until hot. Add slices of Avocado. Serve as is for a healthy alternative or add sour cream and Cheese.