Mexican Chicken Soup with Tortillas
- 1 of 3 Heat oil in a large pot over medium-high. Add the carrots and celery. Cook until slightly softened, about 3 minutes.
- 2 of 3 Add the next 3 ingredients. Cover and bring to a boil.
- 3 of 3 Remove from heat. Stir in cilantro and lime juice. Plate, and serve with jalapeno slices, if using, diced avocado, a small handful of crumbled tortilla chips and a lime wedge. Makes 12 cups.
Servings Per Recipe:
Per Serving: 965 mg sodium, 4 g sugar, 25 g pro., 22 g carb., 4 g fiber, 14 g Fat, total, 3 g sat. fat, 307 kcal cal.