Mexican Chicken Soup


2 tsp olive oil

1/2 cup onion, diced

2 stalks celery, diced

2 carrots, peeled and diced

4 ounce can diced green chiles

2 cups cooked chicken, shredded

12 ounce can diced tomato, do not drain

2 tbsp taco seasoning

6 cups chicken broth

1 russet potato, peeled and diced

salt and pepper to tase

1/2 cup corn

2 tbsp chopped cilantro


  1. Heat the olive oil in a large pot over medium high heat. add the onion, celery and carrots and cook for 3-5 minutes or until softened.
  2. Add the green chilies, chicken, tomato and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine.
  3. Add the chicken broth and potato and bring to a simmer
  4. Cook for 20-25 minutes or until potatoes are tender. Stir in the corn
  5. Cook for 2-3 more minutes, then top with cilantro and serve.
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