Mexican Chicken Soup {quick & easy}

Mexican Chicken Soup {quick & easy}

I make this with left-over rotisserie or roasted chicken (dark or white meat) so it’s quite tender, but any leftover chicken will work.

If you like things with more of a kick, replace the Ancho chili powder with Chipotle powder. And if you like more heat in your soup add 1/4 teaspoon cayenne pepper.

Ingredients

• 1 tablespoon olive oil
• 1/2 teaspoon cumin powder or seeds
• 1/2 teaspoon salt (plus more to taste)
• 2 large carrots, peeled and diced
• 1 small red onion (or other onion), peeled and diced
• 1 large garlic clove, minced
• 1/4 teaspoon Ancho chili powder (or other chili powder)
• 1 medium zucchini, trimmed and diced
• 4 cups chicken stock (or vegetable stock or water)
• 1 can (14 ounces or 400 g) diced tomatoes (fire-roasted is even better!)
• 1 pound (453 g) left-over cooked chicken, shredded or diced into bite-size pieces

Toppings

• diced avocado
• sour cashew cream (from my SCD book, page 23), or yogurt or sour cream if you’re ok with dairy
• slice of lime squeezed in the soup upon serving
• cheese chips (if you’re ok with cheddar cheese)
• nacho cheese chips (again, if you’re doing cheese and dairy)

Method

1. Warm a large saucepan over medium heat and add the olive oil.
2. Add the cumin, salt, carrots, and onion to the saucepan and sauté for a few minutes.
3. Add the garlic and chili powder and cook for another minute or so until fragrant.
4. Add the zucchini, chicken stock, tomatoes plus liquid, and chicken, and stir to blend well. Taste and add more salt if needed.
5. Bring the soup to steady low boil and then reduce to a simmer. Simmer for 15 minutes or until zucchini and carrots are tender.
6. Serve with toppings.
7. Store leftovers covered in the refrigerator for a few days or freeze for a few weeks.

Makes 4 servings