Mexican Chicken Soup

1
Brian Blackley

By
@bblackley

Moving into the cold nights of fall and early winter, this makes excellent comfort food with the soothing properties of chicken soup with just enough kick to make it interesting and fun. Always a hit with the kids, too, though they like it light on the garnishes.

I saw a friend eating a chicken soup at a Mexican restaurant and it looked delicious. A week or two later, I tried it, too, (and it was delicious!) and decided to work on it, adding more kick with lime and jalapeno and being more generous with the cilantro. This dish evolved over the years. I have even kept the chicken stock water and added bouillon cubes before. You can add leftover chicken from the fridge (fried, baked, whatever... shred and add to the soup) or even leftover turkey. Anyway, experiment and have fun!

Rating:

★★★★★ 5 votes

Comments:
Serves:
4-6
Prep:
1 Hr
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 5 medium
    chopped tomatoes
  • 1 medium
    chopped white or yellow onion
  • 1 medium
    chopped red, yellow or green bell pepper (yellow or red for sweeter flavor)
  • 1/4 c
    fresh chopped cilantro
  • 2 small
    diced jalapeno peppers (fresh or from the jar)
  • 1/4 c
    fresh lime juice, or juice of half a lime
  • 1 tsp
    salt
  • 1/2 Tbsp
    course ground pepper
  • 4 large
    boneless chicken breasts
  • 2 qt
    water
  • 4 can(s)
    chicken broth
  • 2 medium
    avacados
  • 1/4 c
    lime juice or the juice of remaining half of lime
  • 2 c
    rice, prepared

How to Make Mexican Chicken Soup

Step-by-Step

  1. Combine tomatoes, onion, bell pepper, jalapenos, lime juice, cilantro, salt and pepper in a bowl. Stir, mixing flavors together. Set aside.
  2. Boil chicken breasts in a boiler with two quarts of water about 10-15 minutes, until cooked through. Discard water and set aside chicken to cool.
  3. Put chicken broth and tomato mixture into the same boiler (washing not necessary). Set on high heat for 10 minutes.
  4. Shred chicken breasts into bite sized pieces and drop into boiler.
  5. Once soup comes to a boil, reduce heat to low and cover. Simmer 15 minutes.
  6. Slice avocados into bite sized pieces or wedges. Coat with juice of remaining half of fresh lime to retain freshness and color. Salt and pepper avocados to taste.
  7. Serve soup in bowls over about 1/4 cup of cooked rice and garnish with lime, avocado slices, and tortilla chips (optional). Enjoy!

Printable Recipe Card

About Mexican Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy



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