Description
This light and nourishing soup combines tender chicken with vibrant spring vegetables and a zesty lemon finish for a refreshing meal inspired by recetas mexicanas. It’s simple to prepare and perfect for a wholesome lunch or dinner.
Ingredients
Instructions
1. Heat olive oil in a pot over medium heat and sauté onion until translucent.
2. Add garlic and cook 30 seconds until fragrant.
3. Stir in carrots and zucchini and cook until slightly softened.
4. Place chicken breasts in the pot and pour in chicken broth.
5. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes until chicken is cooked.
6. Remove chicken, shred with forks, and return to the pot.
7. Add peas and corn, season with salt and pepper, and simmer 5–7 minutes.
8. Turn off heat and stir in lemon juice and zest.
9. Garnish with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: sauté and simmer
- Cuisine: mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4
- Sodium: 420
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 22
- Cholesterol: 55
Keywords: lemon chicken, spring vegetable soup, mexican soup, light soup, chicken and vegetables, recetas mexicanas, sopas light, veggie soup, healthy soup