Shredded Mexican Chicken Soup
Description
You won't find tortilla strips in this classic, but you won't miss them! You'll fall in love this soup, full of nutritious goodness from the chicken, zucchini and spices. Zucchini has vitamin C, helps with weight management, promotes stable blood pressure, and improves immunity.
Ingredients
Instructions
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Season the chicken with salt and pepper and heat the butter or ghee in a large soup pot on medium-high. Add the chicken breasts in and cook for 3 to 4 minutes on each side.
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Add more butter and add in the onion. Sauté for about 3 minutes, add the zucchini and garlic and cook for 2 to 3 minutes more.
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Add all the spices and stir one more minute. If you've opted for a jalapeño, add it at this time and saute for an additional minute.
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Pour in the chicken broth, add the tomatoes and green chili. Return the whole chicken breasts back to the pot. Turn the heat to high and bring to a boil, then turn it down to simmer for 20 minutes.
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Remove the chicken breasts and either dice with a knife or shred with 2 forks. Return the chicken with a squeeze of lime and give it a stir. Serve it up and add the garnishes to your liking.
