Ingredients

The following ingredients have 8 Servings
  • 1 lb. cooked chicken, shredded or cubed
  • 2 cups shredded carrots
  • 3 stalks celery, finely diced
  • 1 white onion, finely diced
  • 2 cloves garlic, minced
  • 2 quarts (8 cups) vegetable broth, chicken broth, or chicken stock
  • 2 (1o oz.) cans diced tomatoes with mild green chiles (like Ro-Tel or Muir Glen)*
  • 1 tsp. chili powder*
  • 1/2 cup cilantro, roughly chopped
  • juice of 1-2 limes, or to taste
  • olive oil
  • salt, to taste

Instruction

  • In a large Dutch oven or large pot, heat a small drizzle of olive oil over medium heat.
  • to the pot with a sprinkle of salt, and cook over medium heat 4-5 minutes, or until just tender.
  • , and cook 1 minute more.
  • and allow to simmer at least 10-15 minutes to let the flavors meld. If you can, simmer a bit longer (25-35 minutes) to allow the flavors to develop even more. You can also make the soup in advance and let it chill overnight to get even more flavor!
  • or serve individual lime wedges and allow each person to add as much as they please. Garnish with extra cilantro and serve large, steaming bowlfuls!