Mexican Chicken Soup

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.

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Start off with some fresh veggies. I usually use, potatoes, carrots, onion, garlic, tomatoes and cilantro. You can also use cabbage, corn and zucchini.

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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.

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Once chicken is cooked, place in a bowl to cool for shredding.

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Place shredded chicken back in medium pot.

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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.

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Add 2 diced tomatoes. If using cabbage, you would add it now.

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Add cilantro (the amount is up to your personal taste). Continue to cook over medium heat for another 10 minutes.

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Soup is done!

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Serve and enjoy with some corn tortillas or a quesadilla.

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