Mexican Chicken Soup

This recipe puts a spin on the classic with Mexican chicken soup, loaded with tender bites of leftover chicken, fresh vegetables, tons of avocado, and a splash of lime.


For Soup: - Cooking oil - Leeks - Celery - Carrots - Salt to taste - Garlic - Girl Carnivore Chick Fest - Chicken broth - Leftover chicken - Tomatoes - Limes


Sauté veggies Heat Dutch oven over medium heat. Add oil. Add leeks, celery and carrots. Season with salt.

Sautee 5 to 7 minutes. Add garlic cook 30 seconds longer. Add GirlCarnivore Chick Fest. Deglaze with a splash of chicken broth.

Add broth: Slowly add in the chicken broth, leftover chicken, and tomatoes. Bring to a boil.

Simmer: Reduce heat and let the soup cook over a low simmer 45 minutes to 1 hour. Remove from heat and stir in the lime juice, stirring to combine.

Serve: Allow the soup to rest for 5 to 10 minutes before serving. Ladle into bowls and top with lots of chopped avocado, shredded cabbage, scallions, cilantro, and a drizzle of crema, if desired.

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