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Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jaime McGrew


2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the
onion, celery, garlic, chili powder, and cumin, and cook until
the onion softens, about 5 minutes. Add the chicken broth,
bring to a boil, reduce the heat slightly, and simmer,
uncovered, for 10 minutes. Add the green chiles, posole,
tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken,
cilantro leaves, and lime juice. Season, to taste, with salt and
pepper. Serve hot.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 Mins




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