This is a simple Mexican soup. If you would like to add corn tortillas as a garnish, toast and cut them into thin strips. I prefer my soup with a lot of lime – about a whole juiced lime on top of every bowl. This would also be delicious with a cup of hominy or garbanzo beans added to the mix.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Main
Cuisine: Mexican
Author: Marcia W. Smart
Ingredients
2-3cupsshredded chickenabout one whole boneless/skinless chicken breast, four boneless/skinless chicken thighs, or the leftover meat from a rotisserie or whole chicken in the crock pot
4corn tortillascut into thin strips
2 14.5ozcans fire roasted diced tomatoes
5cupschicken stock
½oniondiced
1zucchinidiced
1yellow squashdiced
1tablespoonfresh oreganominced
1teaspoonchile powder
1teaspoonsalt
5limescut in quarters
Instructions
Place all the ingredients, except the lime, in a slow cooker and stir to combine. Cook on high 3-4 hours or on low 6-7 hours. If you use uncooked chicken in the soup, shred it before serving.
When ready to serve, spoon the soup into bowls and top with lime juice, grated jack or cheddar, sliced green onions, sliced jalapeños, sliced radish, cilantro, Mexican crema, avocado slices and hot sauce to taste.
Notes
To make this recipe vegan, use vegetable stock instead of chicken stock. Instead of the shredded chicken, use one 15-ounce can garbanzo beans, drained and rinsed. Omit the cheese and crema garnishes.