Clean Mexican Chicken Soup

You know those people who can eat soup all year round? Yeah, I am one of those people…

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I am so serious, you name it; ramen, pho, tomato bisque and dumplings. I could probably eat soup every day. So I am super stoked to insert this healthy number into the rotation of most loved soups.

It has super simple ingredients and is AWESOME for lunch left-overs for the rest of the week. Here is what you will need:

Ingredients:
-2 containers chicken broth
-1 large can hominy
-Hatch Valley Salsa from TJ’s or any other green chili sauce
-1/2-3/4 rotisserie chicken (shredded)
-1 container Mirepoix from TJ’s(chopped carrots, cilantro and onions)
-1 bunch cilantro, chopped
-lime juice, avocados, and a cheese of your choice for garnish

Utensils:
-Large pot (but maybe not as large as the one I used…haha!)
-cutting board and knife to chop your chicken and cilantro

Directions:
First thing you will do is saute the carrots, celery and onions at the bottom of the pot a bit with about 2 tablespoons olive oil. let them get a little toasted. Then you will add both boxes of broth and bring the soup to a boil. Boil until the vegetables become tender, for about 10-15 minutes. Next, add the drained can of hominy and the shredded chicken. simmer for another 15-20. Then you will add your can of salsa/chili sauce. Then you can garnish with cheese, cilantro and lime juice.

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Yes! I loved this recipe. Cody had 2 servings at dinner, I had one and there was even enough for me to eat it at work for lunch for 3 days. I am totally craving this right now!

Hope you enjoy! As always, thanks so much for reading!

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