This vegan Mexican chicken soup is perfect for freezing weather days, for sick days or clean the fridge days. This recipe is a guide but feel free to add, swap or remove anything that you want.
Wash, peel (if needed) and chop in large chunks all the vegetables.
Add them all to a stockpot, cover three-thirds of the vegetables with water, add the salt and pepper. Cover and cook until all of the vegetables are tender but still hold their form, about 20 min.
Serve with steamed brown rice, freshly squeezed lime juice, finely chopped onion, and jalapeño slices.