Ingredients
Scale
- Protein: 1 lb chicken thighs or drumsticks (bone-in for flavor)
- Broth: 6 cups chicken broth (store-bought or homemade)
- Vegetables:
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 zucchini, diced
- 1 cob of corn, cut into 3–4 chunks
- 2 celery stalks, chopped
- 1 medium onion, diced
- Aromatics:
- 3 garlic cloves, minced
- 2 bay leaves
- ¼ cup chopped cilantro (or parsley)
- Seasonings:
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tsp salt (or to taste)
- ½ tsp ground black pepper
- Optional Garnishes:
- Lime wedges
- Sliced avocado
- Fresh cilantro
- Warm corn tortillas
Instructions
Pressure Cooker Method:
- Add chicken, broth, onion, garlic, carrots, potatoes, zucchini, and celery to the pressure cooker.
- Season with cumin, oregano, salt, and pepper. Add bay leaves.
- Cook on high pressure for 15 minutes.
- Allow natural release for 10 minutes, then quick release.
- Shred chicken and return it to the pot. Serve with lime wedges and garnishes.
Stovetop Method:
- Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onions and celery for 3 minutes. Add garlic and cook for 1 minute.
- Add chicken pieces, broth, and seasonings. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Add potatoes, carrots, zucchini, and corn. Cook for another 10 minutes until vegetables are tender.
- Remove chicken, shred, and return to the pot. Serve hot with garnishes.
Notes
- For a quicker prep, use rotisserie chicken and pre-cut vegetables.
- Adjust cooking times based on your chosen method.
- Azafrán is optional for traditional color but not required for great flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooker or Stovetop
- Cuisine: Mexican
- Diet: Gluten Free