Pico de Gallo Chicken Soup
Fall has arrived and the nights are getting chilly! There’s nothing better than warming up with a comfy blanket and a bowl of piping hot soup. This recipe puts a Mexican flair on your traditional chicken soup and is packed with fresh ingredients. It’s sure to fill you up and you’ll have plenty to store for lunches throughout the week. Serve it with crispy whole-wheat tortilla squares and a few jalapeño slices for an added kick!
- 1 whole chicken (About 4 pounds)
- 2 32 oz. cans chicken broth
- 3 tomatoes
- 3 avocados
- 1 medium white onion
- ¼ cup fresh cilantro
- 1 or 2 jalapeño (depending on desired heat)
- Salt to taste
- Whole-wheat tortillas
- Place the chicken in a 9-quart stockpot. Pour in the chicken broth and enough water to cover the chicken. Bring to a boil and reduce to a simmer for 60 to 70 minutes.
- Remove the chicken and peel away the skin and bones, and return to the stockpot.
- Chop the tomatoes, avocados, white onion, and cilantro and add to the soup. Salt to desired taste and simmer on medium to low heat for an additional 5 minutes. *Be careful not to cook too long or on too high heat or the vegetables will become soft and wilted.
- Meanwhile, butter each side of a whole-wheat tortilla and lightly brown each side in a skillet over medium heat. Transfer to a paper towel-lined plate and allow to cool.
- Cut into square pieces and set-aside until ready to serve.
- Once the soup has finished cooking, ladle into bowls and add desired amount of jalapeño slices and tortilla squares.
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