Chicken soup is found across the globe in most cultures and countries. Each version is a soup spoon’s worth of taste of any particular culture. Not unexpectedly, Mexican chicken soup showcases a satisfying and sultry blend of tomatoes, hot peppers and cilantro. This version features a light tomato broth studded with vegetables and mildly spiced by shiny, green poblano peppers. The subtle heat is tamed by creamy avocado slices to mellow out the flavor combination. Easy to prepare, you can have this soup on the table in a little over an hour.
Mexican Chicken Soup Recipe
2 whole boneless, skinless chicken breasts (4 pieces), about 2 lbs total
6 cilantro sprigs
1/2 yellow onion, sliced
6 black peppercorns
1 – 1/2 yellow onions, diced
3 celery stalks, diced into 1/4 inch pieces
Note: to cut into 1/4 inch dice, cut celery stalk into fourths lengthwise (or more, if celery is particularly wide). Dice across lengths in 1/4 inch intervals.
6 carrots, diced
4 large cloves garlic, minced
2 – 1/2 quarts unsalted chicken stock (use homemade or Kitchen Basics)
1 – 14.5 ounce can fire-roasted diced tomatoes
1 – 14.5 ounce can diced tomatoes
1 – 14.5 ounce can tomato sauce
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried marjoram
2 large poblano peppers, diced
1 – 25 ounce can hominy, drained
1 cup fresh or frozen corn kernels
1/4 cup cilantro leaves, chopped
salt and pepper to taste
firm ripe avocado, sliced
Place chicken in deep skillet with onion slices, cilantro and peppercorns. Cover chicken with water and bring to boil. Lower heat to simmer and cover. Poach chicken for 25 minutes, or until flesh is white and cooked through. Remove chicken from skillet and place on cutting board. Shred with two forks when chicken is cool enough to touch. Discard poaching liquid.
In the meantime, heat 3 T olive oil in soup pot or Dutch oven. Add diced onions, celery and carrots and sauté for about 10 minutes, until vegetables begin to brown and onion is translucent. Add garlic and cook, stirring, for 30 seconds so it releases its essence.
Add chicken stock, all tomato products, cumin, coriander, marjoram, hominy, corn kernels and poblanos, stirring to combine. Bring soup to boil, cover, and simmer for 30 minutes.
Taste soup and add salt and pepper to taste. Add chicken and cilantro to pot and heat until warmed throughout.
Serve soup in warmed, shallow bowls. Top with avocado slices.
Serves 6 – 8.
Stephanie Davis, from the wine entertainment and education podcast WineTwoFive, is full of information about other libations, too. She recommends donning your mixologist bow tie or sombrero (or both) and getting creative with tequila! This version of the Paloma cocktail is refreshing and light. Fresh squeezed grapefruit juice, lime-flavored sparkling water and reposado tequila are combined with a little sugar, or Stevia, if you prefer. Here’s all you need:
1/4 cup fresh squeezed grapefruit juice
1/4 cup tequila
1/4 cup lime soda water
1 tsp sugar (1/16 tsp or a pinch of Stevia)
garnish with grapefruit or lime wedge
salt rim, if desired
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress