Mexican chicken soup with tortillas
- 4 cups of water
- 2 teaspoons low-sodium chicken broth
- 8 cherry tomatoes, halved
- 1 small zucchini, halved
- 1 medium carrot, peeled and diced
- 1 onion, chopped
- 1 clove of garlic
- ½ green bell pepper
- ½ jalapeño
- 1 cup cooked chicken breast, shredded
- 1 cup corn (fresh or frozen)
- 1 cup corn tortilla strips
- 1 pinch of salt
- 1 pinch of black pepper
- 1 pinch of fresh basil
- 1 Santo Remedio turmeric capsule
Preparation:Add the chicken broth and water to a pot and cook over medium-high heat. Add a pinch of salt and let it come to a boil. When it has been boiling for about 20 minutes, add the vegetables and garlic. Cover and cook until they are soft, then add the shredded chicken. Turn it off, letting it rest for about 15 minutes. Add cilantro and corn tortillas to serve. Perfect for a cold night!
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