Mexican Soup

Here’s a simple and flavorful Mexican Chicken Soup (Caldo de Pollo) recipe:

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 jalapeño, chopped (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 6 cups chicken broth
• 2 boneless, skinless chicken breasts or thighs
• 1 cup corn kernels (fresh or frozen)
• 1 can diced tomatoes (14.5 oz)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Optional toppings:

• Avocado slices
• Shredded cheese
• Tortilla strips or crushed tortilla chips
• Sour cream

Instructions:

1. Sauté veggies:
   In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and jalapeño. Cook for about 5 minutes until softened.
2. Spice it up:
   Stir in cumin, chili powder, salt, and pepper.
3. Add broth and chicken:
   Pour in chicken broth and add the raw chicken. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked through.
4. Shred chicken:
   Remove chicken from the pot, shred it with two forks, and return it to the soup.
5. Final touches:
   Add corn, tomatoes, and lime juice. Simmer for another 5–10 minutes.
6. Serve:
   Garnish with cilantro and your favorite toppings.

Would you like a vegetarian version or a spicier variation?