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)

review

Recipe by

Brian Blackley

@bblackley

Clarksville, TN

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.

(5)

yield 4 -6

prep time 1 Hr

cook time 45 Min

method Stove Top

Ingredients For mexican chicken soup

5 md

chopped tomatoes
1 md

chopped white or yellow onion
1 md

chopped red, yellow or green bell pepper (yellow or red for sweeter flavor)
1/4 c

fresh chopped cilantro
2 sm

diced jalapeno peppers (fresh or from the jar)
1/4 c

fresh lime juice, or juice of half a lime
1 tsp

salt
1/2 Tbsp

course ground pepper
4 lg

boneless chicken breasts
2 qt

water
4 can

chicken broth
2 md

avacados
1/4 c

lime juice or the juice of remaining half of lime
2 c

rice, prepared

How To Make mexican chicken soup

1
Combine tomatoes, onion, bell pepper, jalapenos, lime juice, cilantro, salt and pepper in a bowl. Stir, mixing flavors together. Set aside.

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.
3
Put chicken broth and tomato mixture into the same boiler (washing not necessary). Set on high heat for 10 minutes.
4
Shred chicken breasts into bite sized pieces and drop into boiler.
5
Once soup comes to a boil, reduce heat to low and cover. Simmer 15 minutes.
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.
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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