mexican chicken soup

Name: Mexican Chicken Soup
Prep time: 1 h
Cook time: 45 min
Yield: 4
Cuisine: Mexican
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 cup(s) fresh chopped cilantro; 2 small diced jalapeno peppers (fresh or from the jar); 1/4 cup(s) fresh lime juice, or juice of half a lime; 1 teaspoon(s) salt; 1/2 tablespoon(s) course ground pepper; 4 large boneless chicken breasts; 2 quart(s) water; 4 can(s) chicken broth; 2 medium avacados; 1/4 cup(s) lime juice or the juice of remaining half of lime; 2 cup(s) rice, prepared

(5 RATINGS)

354 Pinches 1 Photo

Brian Blackley

Clarksville, TN

Updated on Dec 9, 2009

In the cold nights of fall and early winter, this makes excellent comfort food with the soothing properties of chicken soup and just enough kick to make it interesting and fun. Always a hit with the kids, too. I saw a friend eating a chicken soup at a Mexican restaurant, and it looked delicious. A week or two later, I tried it (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 formula has evolved over the years. I have even kept the chicken stock water.

Rate

prep time 1 Hr

cook time 45 Min

method Stove Top

yield 4-6 serving(s)

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 cup fresh chopped cilantro
2 small diced jalapeno peppers (fresh or from the jar)
1/4 cup fresh lime juice, or juice of half a lime
1 teaspoon salt
1/2 tablespoon course ground pepper
4 large boneless chicken breasts
2 quarts water
4 cans chicken broth
2 medium avacados
1/4 cup lime juice or the juice of remaining half of lime
2 cups rice, prepared

How To Make mexican chicken soup

Step 1

Combine tomatoes, onion, bell pepper, jalapenos, lime juice, cilantro, salt and pepper in a bowl. Stir, mixing flavors together. Set aside.

Step 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.
Step 3

Put chicken broth and tomato mixture into the same boiler (washing not necessary). Set on high heat for 10 minutes.
Step 4

Shred chicken breasts into bite sized pieces and drop into boiler.
Step 5

Once soup comes to a boil, reduce heat to low and cover. Simmer 15 minutes.
Step 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.
Step 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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