Mexican chicken soup with garbanzo beans caldo tlalpeno –Warm up your kitchen with a delicious and comforting bowl of Mexican Chicken Soup. This vibrant soup is bursting with flavors and is always a hit with family and friends. Perfect for chilly evenings or when you’re looking for something hearty, this recipe is sure to please. Let’s dive in and discover how to make this delightful dish!
Mexican Chicken Soup
This Mexican Chicken Soup is a delightful mix of tender chicken, fresh vegetables, and zesty spices that will transport you straight to a sunny day in Mexico.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 2 medium carrots, peeled and sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup corn (fresh, frozen, or canned)
- 1 lime, juiced
- Fresh cilantro, for garnish
- Avocado slices, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the garlic, bell pepper, and carrots. Cook for another 3-4 minutes until the vegetables are softened.
- Add the diced tomatoes, chicken broth, shredded chicken, cumin, chili powder, paprika, salt, and pepper. Bring the mixture to a simmer.
- Let the soup simmer for about 20 minutes, allowing all the flavors to meld together beautifully.
- In the last few minutes of cooking, stir in the corn and lime juice. Taste and adjust seasonings as needed.
- Serve the soup hot, garnished with fresh cilantro and avocado slices if desired. Enjoy!
This Mexican Chicken Soup is not only easy to make, but it’s also packed with nutrients and flavor. It’s perfect for meal prep and can be stored in the fridge or freezer for those busy weeknights. Give this recipe a try, and you’ll find yourself coming back to it time and time again!