Mexican Chicken Soup


  • 100g cooked chicken, shredded into bite-sized pieces
  • 3-4 cloves minced garlic
  • 1 t cumin
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/2 t cayenne (use less if you don’t want it as spicy)
  • diced tomato
  • 2-3 c homemade chicken broth
  • 1/4 c fresh chopped cilantro (optional)


  1. Preheat pot over medium-high heat.
  2. Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.) Use a bit of your broth to keep garlic from sticking to the pot, if necessary.
  3. Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.
  4. Bring to a boil.
  5. Reduce heat to a simmer, and add chicken.
  6. Simmer for 20 minutes.
  7. Stir in cilantro, and simmer for 5 minutes more.