Ingredients
- Chicken broth: 8 cups
- Chicken breast: 1 pound, boneless, skinless
- Onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Corn: 1 cup, frozen or canned
- Cilantro: 1/4 cup, chopped
Instructions
- Step 1: Place chicken broth, chicken breast, onion, carrots, celery, and garlic in a large pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Step 2: Remove the chicken from the pot and shred it with two forks.
- Step 3: Return the shredded chicken to the pot.
- Step 4: Add the diced tomatoes and corn to the pot and simmer for another 10 minutes, allowing the flavors to meld.
- Step 5: Stir in the chopped cilantro just before serving.
- Step 6: Serve hot. Optionally, garnish with avocado, lime wedges, tortilla strips, or your favorite toppings.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat, adding a splash of chicken broth if needed to loosen it up.
- Serve with a dollop of sour cream or Mexican crema for extra richness and a cooling contrast to the soup's warmth.
- Don't be afraid to add a pinch of chili powder or a diced jalapeño (with seeds removed for less heat) in step 1 for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American