Mexican Chicken Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Gluten-Free
  • 1 can diced tomatoes
  • 1-2 cups of cooked rice
  • 3 cups of chicken broth
  • 2 carrots, diced
  • 2-3 jalapenos, seeded and finely diced
  • ½ red onion, diced
  • 1 green pepper, diced
  • 2 chicken breasts
  • 1 cup sweet corn
  • Fresh cilantro (I use LOTS)
  • ½ avacado, sliced
  • 4 cloves of garlic, minced
  • salt & pepper to taste
  1. Preheat oven to 350 degrees, bake chicken for 13 mins on each side. Let cool and shred.
  2. Slice all veggies and put into a large soup pot.
  3. Cover with chicken broth.
  4. Add diced tomatoes and simmer low-medium until carrots are just barely tender (you want the veggies to remain crisp).
  5. You should add cilantro with the veggies right away
  6. After the veggies are just about tender, add the cooked rice. Simmer for an additional 5-10 mins. If it is not spicy enough, add some dehydrated chili peppers seeds.
  7. For presentation, add some cilantro on the top and add a few avocado slices and serve.
Recipe by The Spicy Diva at