Mexican-Style Chicken Soup

Recipe by Sam 3
READY IN: 30mins
SERVES: 8-10




  • Cut chicken into bite sized pieces.
  • Lightly coat a large saucepan with oil and set over med-high heat.
  • Add about 1/2 the chicken without crowding.
  • Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
  • Repeat with remaining chicken.
  • Once all chicken has been removed, add onions, add more oil if needed.
  • Stir until slightly softened, about 2 minutes.
  • Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
  • Add to stock pot, add broth.
  • Bring to a boil, then reduce heat to med-low.
  • Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
  • Add corn during last 2 minutes of simmering.
  • Stir in lime juice.
  • Just before serving, top with cilantro.
  • Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.