Today’s recipe is one of my absolute favorites. It is super easy, infinitely customizable, and full of flavor.
Mexican Chicken Soup
- 2 tablespoons extra-virgin olive oil
- 2 medium white onions, diced
- 2 garlic cloves, minced (I add extra, but I LOVE garlic)
- 2 jalapenos, seeded and minced (see above, but replace garlic with jalapenos)
- 1 28 oz can of diced tomatoes, or if your garden is full of them, dice up 3 ripe medium sized fresh ones.
- 2 quarts chicken stock
- 2 cans or equivalent frozen packages of corn (thawed)
- 2 cups (or more, add what you want this is just a guide) shredded, cooked chicken (I use a smoked turkey breast that we do in the smoker and freeze. I recommend for quick cheap and easy get a rotisserie chicken from a supermarket and use that. Make a meal of the legs and thighs and use the breasts for the soup, that will net you at least 4 -5 meals all told for one low price!)
Place a stock pot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, jalapenos and tomatoes (if you are using fresh). Cook until the vegetables have started to soften and get pulpy. Add the garlic and tomatoes (if you are using canned) and cook another 5 minutes.
Add the chicken (or yummy smoked turkey), the corn, and the stock. Season with salt and pepper and simmer for 20 minutes.
That’s it folks! It’s that easy!
Now, like a good chili this can be simmered longer and the flavors just continue to build, but it’s not something I would cook all day.
Ladle into bowls, slice up some fresh avocado and throw it on top, then hit it with a squeeze of fresh lime juice (my favorite way to go)
****Additions below this line may detract from the healthiness of this dish if used in excessive quantities****
-add shredded cheese
-add a dollop of sour cream
-add crushed up tortilla chips
****end of additions****
This recipe is totally versatile, full of flavor, and color. It looks fantastic! Take the base and eat it as is or add your own touches and make it your own recipe! If you are afraid of cooking this is a great dish to experiment with. This stuff freezes very well, so make it a double batch!
– Chris Nichols