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Mexican Chicken Soup
Ingredients
- 1 tbsp butter
- 3 celery stalks diced
- 1 large onion diced
- 1 cup mushrooms sliced
- 3 lbs chicken sliced into large chunks, salted, garlicked, and peppered
- 2 cans diced tomatoes with green chiles
- 4 cups chicken broth
- 1 cup dried peas
- 1 cup sliced zucchini
- Cilantro or parsley
- Oregano
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Directions
- Sauté onions, celery, and mushrooms in butter and top with chicken pieces. Put lid on and let cook for 10-15 minutes. Use forks to pull apart chicken into large bites. Add tomatoes and stir. Taste and add salt, pepper, garlic to taste. Add chicken broth and mix. Bring to a simmer. Add peas, zucchini, and herbs and allow to simmer.
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