Description
This refreshing soup combines tender chicken, spring vegetables, and bright lemon with gentle Mexican-inspired spices for a light, nourishing meal. Perfect as a lunch or starter, it delivers vibrant flavor without heaviness.
Ingredients
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic and sauté until softened and fragrant.
3. Stir in shredded chicken and pour in the chicken broth, then bring to a gentle simmer.
4. Add sliced carrots and cook for 5 minutes, then stir in diced zucchini and peas.
5. Season with ground cumin, chili powder, salt, and pepper, and simmer until vegetables are tender.
6. Stir in lemon juice and zest, then remove from heat and fold in chopped cilantro.
7. Taste and adjust seasoning with more salt or lemon juice if desired.
8. Ladle into bowls and serve hot with optional avocado slices or tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: soup
- Cuisine: mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 15
- Cholesterol: 50
Keywords: fresh spring vegetable chicken soup, light mexican flavor, sopas light, spring veggie soup, lemon chicken veggie soup, vegetable soup with chicken, recetas mexicanas