Mexican Style Chicken Soup


2 large chicken breasts cooked (or rotisserie chicken shredded with a fork)

1 cup of carrots diced

1 cup of celery diced

2-3 cups of diced cherry tomatoes or chopped tomatoes

1 green bell pepper, seeded and diced

1 – 3 jalapenos

1 cup of yellow sweet onion (red onion is fine too)

Fresh cilantro

1 cup of instant (boil-in-a-bag rice long grain or white)

4 – 5 cups of chicken broth

2 – 3 cloves of garlic minced

Avocados sliced


Salt and freshly ground black pepper

A dash of taco seasoning



In a large stock pot, heat olive oil and sauté vegetables until translucent, slightly tender. Add remaining ingredients to the pot (except rice) and simmer for 20 minutes to an hour. Ten minutes before serving, add the rice (not in the bag) and simmer.


Ladle into bowls. Top with freshly sliced avocado, cilantro and a squeeze of lime. Top with freshly chopped tomatoes if you’d like.