mexican chicken soup
(2 ratings)
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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
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1 conion, coarsely chopped
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1 ccarrots, chopped
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1 ccelery, chopped
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3 Tbspextra-virgin olive oil
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8 cchicken stock
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1 cpotatoes, cubed
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1/4 tspthyme
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1bay leaf
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1 Tbspsalt
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1whole boneless chicken breast cubed or 2 thighs
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3ears corn, cut in half
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1fresh mint, a handful, choped
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cooked rice
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3/4 cfresh salsa, for garnish
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1ripe avocado, cubed, for garnish
How To Make mexican chicken soup
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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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2Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.
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3For a delicious variation add a handful of chopped mint leaves just before removing the soup from the fire.
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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.
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