Mexican Chicken Soup (Caldo De Pollo)

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 tbsp Olive oil

1 medium Onion (diced)

1/2 cup Carrots (peeled and diced)

2 stalks Celery (chopped)

1/2 cup Bell peppers (diced)

2 cloves Garlic (minced)

6 cups Chicken broth, reduced sodium

1 14.5 ounce jar of red peppers (with liquid)

1 glass jar of green chilis

1 lb Boneless skinless chicken breasts

1 tsp Cumin

3/4 tsp Sea salt (to taste)

1/2 tsp Black pepper

1/4 cup Fresh cilantro (optional; chopped)

1 medium Avocado (sliced)

6 tbsp Sour cream

Lime wedges

Fresh cilantro

Directions

Heat the olive oil in a dutch oven over medium-high heat, until shimmering. Add the onion, carrots, celery, and bell peppers. Saute for 5-7 minutes, until browned and tender.

Add the garlic and saute for 1 more minute, until fragrant.

Add the broth, canned tomatoes, chicken, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, until the chicken breast is cooked through.

Remove the chicken from the pot and shred it using two forks. Add the shredded chicken back to the pot and simmer for 5 more minutes.

Stir in the chopped cilantro. Adjust the salt and pepper to taste.

Pour soup into bowls and garnish with toppings, if desired.

Nutrition

• Calories: 152 kcal
• Total Fat: 5 g
• Saturated Fat: 0.8 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Cholesterol: 53.1 mg
• Sodium: 1368.3 mg
• Total Carbohydrate: 8.3 g
• Dietary Fiber: 1.9 g
• Total Sugars: 4.7 g
• Protein: 18.8 g