Ingredients
Equipment
Method
Cooking Instructions
- In a large pot over medium heat, pour in 4 cups of chicken broth and bring to a gentle simmer for about 5 minutes.
- Add the diced onion and minced garlic to the broth, cooking for 3-5 minutes until onions become translucent.
- Place the chicken breasts in the pot, cover, and cook for approximately 20 minutes until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Add the green peas, diced potatoes, and corn into the pot, simmering for 10-12 minutes until vegetables are tender.
- Stir in chopped cilantro and lime juice, simmering for an additional 2-3 minutes.
- Season with salt and pepper, ladle into bowls, and top with avocado slices and crumbled queso fresco.
Nutrition
Notes
For best results, use fresh cilantro and lime juice right before serving. Adjust seasoning as needed and enjoy the warm comfort of this soup.
