Vegetable Soup with Chicken and Guajillo Chili

Comer y Crecer
To ensure kids eat nutritious meals, it's essential to cook easy and delicious recipes, and this Vegetable Soup with Chicken and Guajillo Chili is a great option for any day of the week, and best of all, it's a hearty recipe. The secret to this homemade soup recipe is that it includes guajillo chili, which will give it a different touch, but nothing too strong.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 white onions, for the sauce
  • 1 clove garlic, for the sauce
  • 5 tomatoes, roasted, for the sauce
  • 4 guajillo chiles, cleaned and soaked, for the sauce
  • 1 tablespoon vegetable oil, for the soup
  • 1/4 cups celery, in slices, for the soup
  • 1 cup carrot, in half moons, for the soup
  • 1 cup button mushroom, in strips, for the soup
  • 1 cup broccoli, in florets, for the soup
  • 1/2 cups green beans, in thirds, for the soup
  • 1/2 cups ear corn, yellow corn, for the soup
  • 1 1/2 cups vegetable broth, for the soup
  • 1 cup chicken breast, cooked and shredded, for the soup
  • 1/4 cups fresh cilantro, in leaves, for the soup
  • pinches salt and pepper, for the soup
  • lime, for garnish
  • fresh cilantro, for garnish
Preparation
20 mins
10 mins
Low
  • For the sauce, blend the onion, garlic, tomato, and guajillo chili until smooth. Set aside.
  • In a pot over medium heat, add oil, sauté the celery until it changes color, add the carrots, mushrooms, and broccoli. Pour in the sauce and incorporate the green beans, corn kernels, and vegetable broth; add the cooked chicken, cilantro, and season with salt and pepper; cook for 8 minutes. Set aside.
  • Serve in a deep plate, garnish with lime and cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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