### TranslatedIngredients: 1 Onion - chopped,1 Carrot (Gajjar) - chopped,1 Celery - chopped,1 tablespoon Sweet corn,4 cloves Garlic - chopped,2 Green Chilli - chopped,2 Tomatoes - chopped,1/2 cup Chicken breasts - shredded ,1 teaspoon Dried oregano,1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),2 tablespoons Coriander (Dhania) Leaves - chopped,4 cups Chicken stock,1 tablespoons Lemon juice,Salt - to taste,2 tablespoons Canola Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Mexican Chicken Soup recipe, heat oil in a sauce pan on medium heat and add chopped garlic, green chilies, celery, onions and saute till onion softens.this will take about 3-4 minutes. Now add carrots, corn kernels, chilli powder, cumin powder, salt and mix well. Fry for another couple of minutes.Now slowly add chicken broth and let the vegetables cook in low heat. This may take 10 to 12 mins.Once the broth starts reducing, add tomatoes, oregano and give it a boil.Lower the flame and let the soup cook till tomatoes turn mushy.Add cooked chicken pieces and lime juice. Check salt and adjust the seasoning as per choice.Add chopped coriander and turn off the gas. Serve hot with a garnish of fresh veggies and some broken lemon grass (optional).Serve Mexican Chicken Soup with some hot Whole Wheat Stuffed Bread Sticks Recipe and Baked Mexican Rice for weekend dinner.