I was craving Mexican food but trying to eat healthy so I decided to whip up a chicken vegetable soup with some Mexican veggies and spices:
Sauté an onion, 3 cloves of garlic, a jalapeño, a peblano pepper, and a bell pepper until lightly browned.
Add a teaspoon or so of cumin, Mexican oregano, about a teaspoon of ground coriander, and a teaspoon or so of paprika (I’m estimating here as I usually just add a few dashes of seasoning until it looks right).
Add a cup of diced tomatillos, 2 small zucchini- diced, and a 14 oz can of Mexican style diced tomatoes. I also like to add a bag of fresh riced cauliflower to give it some more body but it’s good without if you don’t have it.
Add 5 - 6 cups chicken stock and bring to a boil. Reduce the heat and simmer for 10 minutes. Add 2 cups or so of shredded chicken breast and simmer an additional 10 minutes.
Remove from heat and add a cup of chopped cilantro and the juice of a lime or two and salt and pepper to taste.
I had mine as is but added some sour cream, crushed tortilla chips, and queso fresca to my husband’s 🙂