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mexican chicken soup

(2 ratings)
Recipe by
J. White Harris
Gallatin, TN

A friend told me that his mother always added a handful of chopped mint to the pot when she made chicken soup. I tried it with this soup and it made a verry good soup even better.

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For mexican chicken soup

  • 1 c
    onion, coarsely chopped
  • 1 c
    carrots, chopped
  • 1 c
    celery, chopped
  • 3 Tbsp
    extra-virgin olive oil
  • 8 c
    chicken stock
  • 1 c
    potatoes, cubed
  • 1/4 tsp
  • 1
    bay leaf
  • 1 Tbsp
  • 1
    whole boneless chicken breast cubed or 2 thighs
  • 3
    ears corn, cut in half
  • 1
    fresh mint, a handful, choped
  • cooked rice
  • 3/4 c
    fresh salsa, for garnish
  • 1
    ripe avocado, cubed, for garnish

How To Make mexican chicken soup

  • 1
    Put the onions, carrots, and celery in the olive oil in a large saute pan. Cook over low heat until they become limp. Add the stock, potatoes, thyme, bay leaf, and salt and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
  • 2
    Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.
  • 3
    For a delicious variation add a handful of chopped mint leaves just before removing the soup from the fire.
  • 4
    Put 2 tablespoons of rice into each of 6 soup bowls. Ladle 1 1/2 cups of soup into each bowl along with 1/2 ear of corn. Garnish with 2 tablespoons of salsa and 1 tablespoon of avocado.

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