Mexican Inspired Chicken Soup – Up and Alive

This Mexican take on chicken soup is so delicious that it becomes difficult to enjoy chicken soup any other way!

This recipe came about as I love Mexican food, but was really craving a simple soup, loaded with vegetables. I had these ingredients in my pantry, threw them in the slow cooker, and my whole family had seconds (and thirds!). The combination of flavors with the comfort of a brothy chicken soup make this a cozy dinner that hits the spot every time.

INGREDIENTS

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon sea salt

1/2 teaspoon fresh black pepper

2 lbs. skinless, boneless, chicken thighs, cut into 1.5 inch chunks

1 onion, thickly sliced

4 cloves garlic, minced

2 medium zucchinis, chopped

2 carrots, chopped

1 bell pepper, chopped

2 medium carrots, chopped

1 tablespoon tomato paste

5 cups chicken broth, preferably homemade

2 cups salsa, preferably a simple tomato salsa

Optional garnishes: green onion, avocado, cilantro, jalapeno, lime, sour cream or greek yogurt

INSTRUCTIONS

1) Combine the coriander, cumin, chili powder, salt and pepper. Toss the chicken with the spices. When the

chicken is well coated, move it to the slow cooker.

2) Add the onion, garlic, zucchinis, bell pepper, carrots, tomato paste, chicken broth and salsa.

3) Cook on low for 4 to 6 hours, or until chicken is cooked through.

4) Adjust salt and pepper to taste.

5) Top with garnishes of your choice and serve!

If you aren’t able to make homemade broth, I really love bone broth from Bare Bones. Their instant bone broth powder makes it super easy and convenient to store in your pantry!

Links to my favorites: tomato paste, tomato salsa

Interested in other delicious recipes?

Easy Slow Cooker Chicken Marengo
Gluten Free Carrot Cake Cookies with Cream Cheese Frosting
Curried Carrot and Sweet Potato Soup