La Hacienda Mexican Chicken Soup

Savor the bold and vibrant flavors of La Hacienda Mexican Chicken Soup, a hearty yet wholesome dish that brings the essence of Mexico to your table. Loaded with tender shredded chicken, fire-roasted green chilies, fresh veggies like carrots, zucchini, and sweet corn, and infused with aromatic spices like cumin and chili powder, this soup is a feast for the senses. A splash of fresh lime juice and a sprinkle of cilantro add a bright, zesty finish, while optional toppings like crunchy tortilla strips and creamy avocado elevate every spoonful. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Serve it up hot and let the warmth and flavor transport you straight to a bustling Mexican hacienda.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 6 cups Chicken broth
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 1 14-ounce can Diced tomatoes
• 1 4-ounce can Fire-roasted green chilies
• 2 medium, sliced Carrot
• 1 medium, diced Zucchini
• 1 cup Corn kernels
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large, juiced Lime
• 0.25 cup, chopped Cilantro
• 1 cup (optional for garnish) Tortilla strips
• 1 sliced (optional for garnish) Avocado

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper and add them to the pot. Sear for 3-4 minutes per side until lightly browned. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the diced tomatoes, fire-roasted green chilies, carrots, zucchini, and corn to the pot. Stir well to combine.

Step 5

Pour in the chicken broth and stir in the cumin, chili powder, salt, and black pepper.

Step 6

Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.

Step 7

Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well.

Step 8

Turn off the heat and stir in the lime juice and chopped cilantro.

Step 9

Serve the soup hot in bowls. Garnish with tortilla strips and avocado slices, if desired.

Nutrition Facts

Serving size	(2951.8g)

Amount per serving	% Daily Value*
Calories	1446.3

Total Fat 58.1g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 206.4mg	0%
Sodium 9519.0mg	0%
Total Carbohydrate 141.8g	0%
Dietary Fiber 26.4g	0%
Total Sugars 51.6g
Protein 106.4g	0%

Vitamin D 0IU	0%
Calcium 481.8mg	0%
Iron 13.4mg	0%
Potassium 4539.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.5%

Protein: 28.1%

Carbs: 37.4%