Mexican Chicken Soup: A Cozy Recipe from My Kitchen
Hey there! So, let me tell you about this Mexican Chicken Soup that’s become something of a legend in my family. I remember the first time I made it—my kitchen looked like a hurricane had passed through, but the aroma, oh boy, it was worth every mess (and trust me, it was a big one). It’s that kind of dish that warms you up from the inside out, perfect for those chilly evenings or whenever you need a bit of comfort.
Why You’ll Love This Soup
I make this soup whenever my family feels under the weather because there’s something magical about it. Maybe it’s the way the flavors meld together or how it seems to wrap you in a cozy blanket of goodness. And here’s a fun tidbit—I once ran out of cumin, and it turned out just as delicious with a couple of pinches of oregano. Sometimes, the best recipes form from little accidents!
Ingredients List
- 4 cups chicken broth (homemade is fabulous, but store-bought works too)
- 1 pound chicken breast, shredded (swap with thigh meat if you prefer)
- 1 can diced tomatoes (I like the fire-roasted kind for extra oomph)
- 1 onion, chopped (any size, really, I eyeball it most times)
- 2 cloves garlic, minced (or more, if you’re a garlic lover like me)
- 1 tsp cumin (or try a mix of coriander and oregano in a pinch)
- 2 carrots, sliced (sometimes I just add whatever veggies are about to go bad in the fridge)
- 1 avocado, diced (optional but adds a creamy touch)
- Salt and pepper to taste
- Fresh cilantro for garnish (though I know cilantro’s a love-it-or-hate-it kind of herb)
Directions
- Start by heating a splash of olive oil in a large pot over medium heat. Toss in the onions and garlic, and sauté them until the kitchen smells heavenly—about 5 minutes should do it.
- Add the chicken broth, shredded chicken, diced tomatoes, carrots, and cumin. Bring it to a gentle simmer. Here’s where I take my first taste… just because.
- Let it simmer away happily for about 20-25 minutes. This is when you can clean up the kitchen or, you know, scroll through Instagram.
- Stir in the avocado right before serving. Trust me, you don’t want it to get all mushy—unless that’s your thing, then who am I to judge?
- Finish with a sprinkle of fresh cilantro, and there you go! A bowl of comfort ready to enjoy.
Notes from My Kitchen
I’ve realized over time that this soup is pretty forgiving. Forgot to buy fresh cilantro? No worries, just skip it. Too lazy to chop garlic? You can use garlic powder in a pinch, though fresh is always best in my book.
Experimenting with Variations
I’ve tried adding corn kernels for a bit of sweetness—it’s a hit with the kids. One time, I attempted a version with black beans; it was okay, but not my favorite. Live and learn, right?
Do You Have the Right Kit?
No fancy tools needed here! Just a big pot and a good knife. If you don’t have a garlic press, use the side of your knife to crush the garlic—works like a charm!
How to Store This Goodness
Store leftovers in an airtight container in the fridge. It’ll keep for about 3 days, though honestly, in my house, it never lasts more than a day. If you’ve got any left, that is.
How to Serve (My Way)
I love serving this with a side of crusty bread—perfect for soaking up every drop. It’s also great with tortilla chips sprinkled on top for a bit of crunch.
My Pro Tips
Don’t rush the simmering. I once tried speeding it up, and the flavors just didn’t have time to really gel together. Plus, burnt onions are no bueno.
FAQ: Real Questions I’ve Heard
Can I make this soup spicy? You bet! Add a chopped jalapeño with the onions or sprinkle in some chili flakes.
What if I don’t have fresh tomatoes? Canned works just fine, and honestly, I often prefer them for convenience.
Is there a vegetarian version? Sure, swap the chicken broth for veggie stock and use hearty beans instead of chicken. It’s surprisingly satisfying!
