Description
This is delicious, flavorful, and healthy! It gets better the longer you let it sit, so if you can, try to make it the night or morning before you plan to eat it. Leftovers make a great lunch (or even breakfast!)
Ingredients
Scale
- 1 lb. cooked chicken, shredded or cubed
- 2 cups shredded carrots
- 3 stalks celery, finely diced
- 1 white onion, finely diced
- 2 cloves garlic, minced
- 2 quarts (8 cups) vegetable broth, chicken broth, or chicken stock
- 2 (1o oz.) cans diced tomatoes with mild green chiles (like Ro-Tel or Muir Glen)*
- 1 tsp. chili powder*
- 1/2 cup cilantro, roughly chopped
- juice of 1–2 limes, or to taste
- olive oil
- salt, to taste
Instructions
- Start With Oil. In a large Dutch oven or large pot, heat a small drizzle of olive oil over medium heat.
- Add onion, carrots, and celery to the pot with a sprinkle of salt, and cook over medium heat 4-5 minutes, or until just tender.
- Add garlic and chili powder, and cook 1 minute more.
- Stir in tomatoes with green chiles, cooked chicken, and cilantro. Pour in the broth.
- Heat the soup to a simmer and allow to simmer at least 10-15 minutes to let the flavors meld. If you can, simmer a bit longer (25-35 minutes) to allow the flavors to develop even more. You can also make the soup in advance and let it chill overnight to get even more flavor!
- Just before serving, squeeze lime juice into soup or serve individual lime wedges and allow each person to add as much as they please. Garnish with extra cilantro and serve large, steaming bowlfuls!
Notes
*Original Recipe Notes: The 2014 version of this soup called for 1 (28oz) can or 2 (14oz) cans of diced tomatoes and 1 (4oz.) can diced green chiles, and just 1/2 tsp. chili powder. Over the years, we’ve shifted to more chili powder and diced tomatoes with green chiles, but you are welcome to do what works for you!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex