How to make Spicy Mexican Chicken Soup with Zucchini
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Note: Optional Garnishes:crumbled tortilla chips, chopped avocado tossed with lime juice, grated Cheddar or Monterey Jack cheese, Greek yogurt or sour cream, pickled jalapeno chili rings, chopped cilantro leaves
- In a large pot, heat oil over medium high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring, until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
- Add chicken, reduce heat to medium low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
- Add zucchini and chicken to soup and simmer over medium heat until zucchiniis just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.
- Servings Serves 6
- Base Nutrients
- Calories 160 kcal (8%)
- Calories from Fat 27 kcal (0%)
- Total Fat 3 g (4%)
- Saturated Fat 0 g (0%)
- Cholesterol 45 mg (15%)
- Sodium 400 mg (16%)
- Total Carbohydrates 11 g (3%)
- Dietary Fiber 2 g (8%)
- Protein 22 g (36%)
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