Chicken Soup


  • 2 lbs. boneless, skinless chicken breast

  • 4 celery ribs, chopped

  • 2 zucchinis, diced

  • 2 carrots, diced

  • 2 potatoes, diced

  • Salt to taste

  • Cielito Mio Gourmet Salsa with Dried Chiles


  • Pat chicken dry with paper towels. To a pot with enough salted water, add chicken, celery, carrots and potatoes. Bring to a boil. Reduce heat and simmer cover until chicken is tender, around 40-45 minutes.

  • When the pot has being simmering for around 20 minutes, add zucchini. Add salt to taste.

  • Transfer chicken to a plate. When is cool enough to handle, shred meat into bite-sized pieces. Return meat to pot.

  • Add drained potatoes to the pan. Sauté for a few minutes and then add the cooked chorizo. Season to taste.

  • Serve and add Cielito Mio Gourmet Salsa with Dried Chiles on top to get a delicious chicken soup with Mexican taste!


  • You can serve with chopped cilantro, avocado and mozzarella or fresh cheese.

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