mexican chicken soup
(2 RATINGS)
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.
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prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 cup onion, coarsely chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3 tablespoons extra-virgin olive oil
- 8 cups chicken stock
- 1 cup potatoes, cubed
- 1/4 teaspoon thyme
- 1 - bay leaf
- 1 tablespoon salt
- 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 cup fresh salsa, for garnish
- 1 - ripe avocado, cubed, for garnish
How To Make mexican chicken soup
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Step 1Put 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.
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Step 2Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.
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Step 3For a delicious variation add a handful of chopped mint leaves just before removing the soup from the fire.
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Step 4Put 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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