mexican chicken soup

★★★★★ 5 Reviews
bblackley avatar
By Brian Blackley
from Covington, TN

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!

★★★★★ 5 Reviews
serves 4-6
prep time 1 Hr
cook time 45 Min
method Stove Top

Ingredients For mexican chicken soup

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

How To Make mexican chicken soup

  • 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!

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