Mexican Chicken Soup. Mexican dishes have always been one of the world’s favorites, as evidenced by the presence of the many restaurants that cater to the wide variety of Mexican cuisine all over the world. In fact, according to a 2017 article, there are more than 59,800 Mexican restaurants in the United States, and the Mexican Menu Type represents approximately 9 percent of all restaurants in the USA. However, what is curious is that there seems to be an assortment of different recipes for certain Mexican dishes out there—all over the net and in cookbooks, which, when one thinks about it, is the beauty of cooking Mexican cuisines. You can take a core, traditional recipe and spice it up as wild or as tame as you want it to be.
Take Mexican chicken soup, for example. There are a wide variety of ways to cook it, and many cooks have made their own adaptations of this particular dish, depending on their tastes and needs. This just goes to show that, when it comes to cooking, be it Mexican chicken soup or other Mexican dishes, or even with cooking in general, exploration is the key. Being adventurous with the recipes will always guarantee a colorful experience.
But for beginner cooks, it might help if you start with something that’s easily accomplished and comprehended. Below is a quick and easy recipe inspired by the classic Mexican chicken soup that can be flexible in its flavors by simply adjusting the spices you add to it.
Seriously, The Best Classic Mexican Chicken Soup
- ½ cup celery - chopped
- ½ teaspoon ground coriander - ground
- ½ teaspoon salt - (to taste)
- 1 teaspoon cumin - ground
- 1 teaspoon ground black pepper - freshly ground
- 1 tablespoon olive oil
- 1 medium onion - chopped
- 1 cup carrots - chopped
- 2 medium jalapeno pepper - seeded and minced
- 2 tablespoons cilantro (coriander) - chopped
- 3 slices chicken breast - boneless, skinless, mince later in the recipe
- 4 cloves garlic - minced
- 6 cups chicken stock (chicken broth or chicken bouillon)
- 14 ounces tomato - in crushed puree
- ½ cup sour cream
- ½ cup cheddar cheese - grated
- 1 bag tortilla chips - small bag
- Now the first step to making a classic Mexican chicken soup is to take out your olive oil and heat it in a pot. Be sure that the pot is large enough to accommodate the soup.
- Once the olive oil has heated, add in the chopped onions, carrots, and celery, and cook them for at least 8 minutes over medium-low heat. After that, add the minced garlic. Mix them together for 30 seconds, then add the chicken stock, chicken breasts, the jalapeños, cumin, tomatoes with puree, cilantro leaves, and coriander. Then, sprinkle everything with salt and pepper to taste.
- Bring them to a boil before lowering the heat. Cook the Mexican chicken soup to a simmer. After that, while the soup is still simmering, remove the chicken breasts from the soup using tongs, and place them on a chopping board to cool. On the chopping board, mince the chicken breasts when it is cool enough, then put them back into the soup.
- Once the vegetables are tender, serve the soup while it is hot. Garnish it with topping depending on your tastes (like the tortilla chips and cheese and cream).