With the weather getting a little cooler here in Florida, it’s a perfect time to make some Mexican chicken soup. This recipe is easy and quick. The soup comes out delicious and is even better the next day.
Start off with some fresh veggies. I usually use, potatoes, carrots, onion, garlic, tomatoes and cilantro. You can also use cabbage, corn and zucchini.
Place 3 chicken breasts in medium pot. Add 2 quarts water. Season with salt and pepper. I add a few bay leaves for extra flavor. Bring to a boil over high heat. Chicken should be cooked in 15-20 minutes.
Once chicken is cooked, place in a bowl to cool for shredding.
Place shredded chicken back in medium pot.
Add chicken stock (2 quarts), diced potatoes, carrots, garlic and onion. Cook over medium heat for 15 minutes or until potatoes and carrots are almost done.
Add 2 diced tomatoes. If using cabbage, you would add it now.
Add cilantro (the amount is up to your personal taste). Continue to cook over medium heat for another 10 minutes.
Soup is done!
Serve and enjoy with some corn tortillas or a quesadilla.