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This is fabulous! I'm glad I only used 5 (large) thighs, because there was almost not enough room in my 4 quart pot as it was (I did add a small zucchini, -- chopped -- since one can't find Mexican sqaushes where we live). Spicy but not too, and plenty hearty -- almost a stew, indeed. We lived in Brownsville, Texas for 3 years (1999-2002), and this really reminded us of mid-day meals we used to eat there. Thanks so much for posting!
This soup is awesome. Out of the many Mexican Chicken soup recipes I have tried, this one has been the best so far. My roommates love it also and request it often.
After making this recipe 3 times, I am finally reviewing it! This soup is wonderful, and the El Pato sauce is the key! I use 3 chicken breasts on the bone (skin removed), and 1 reserve 1/4 of the can of El Pato to add to my rice (this also keeps the soup from being too spicy). I also find I have to cook on lower heat settings than mentioned if I want to avoid searing and excess boiling. Aside from that, I make it to recipe and it turns out great every time! If you want to use cooked chicken instead of boiling meat from scratch, use chicken broth instead of water, and add the cooked chicken during the last 35 minutes of cook time. Yum!
I have made this soup befor for my ex- hubby but never with "El Pato", just how my ex suegra (mother-n-law) showed me. I made it for my new hubby and this time added El Pato and it does make a difference.
I loved this! I did have to cut back on the salsa fesca - I didn't find the brand recommended, and the one I used was very hot. But the flavor is great, and it's so easy to prepare. A real keeper. Thanks!