mexican chicken soup
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!
Ingredients For mexican chicken soup
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5 mdchopped tomatoes
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1 mdchopped white or yellow onion
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1 mdchopped red, yellow or green bell pepper (yellow or red for sweeter flavor)
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1/4 cfresh chopped cilantro
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2 smdiced jalapeno peppers (fresh or from the jar)
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1/4 cfresh lime juice, or juice of half a lime
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1 tspsalt
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1/2 Tbspcourse ground pepper
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4 lgboneless chicken breasts
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2 qtwater
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4 canchicken broth
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2 mdavacados
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1/4 clime juice or the juice of remaining half of lime
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2 crice, prepared
How To Make mexican chicken soup
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1Combine tomatoes, onion, bell pepper, jalapenos, lime juice, cilantro, salt and pepper in a bowl. Stir, mixing flavors together. Set aside.
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2Boil 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.
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3Put chicken broth and tomato mixture into the same boiler (washing not necessary). Set on high heat for 10 minutes.
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4Shred chicken breasts into bite sized pieces and drop into boiler.
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5Once soup comes to a boil, reduce heat to low and cover. Simmer 15 minutes.
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6Slice 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.
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7Serve soup in bowls over about 1/4 cup of cooked rice and garnish with lime, avocado slices, and tortilla chips (optional). Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!