Prep 15 mins
Cook 35 mins
Sometimes I add a chopped tomato - nice easy soup with lots of flavour. Some people like to roast the whole cloves of garlic and then remove them when they remove the chillies. You can use dried chillies if you wish. Make it as hot or as mild as you want. Mexican does not have to burn your throat (although I love it that hot!)
- 4 medium carrots, cut lengthwise and then in 3 inch lengths
- 1 yellow zucchini, cut across in 1/4 inch round slices
- 6 cups chicken stock
- 4 garlic cloves, minced and browned on a dry skillet
- 1⁄2 teaspoon oregano
- 1 pinch cumin
- 2 whole chicken breasts, about 2 lbs total
- 2 dried whole guajillo chilies (hot) or 2 anaheim chilies (mild) or 2 chipotle chiles (very hot)
- 1 tablespoon fresh cilantro, chopped
- salt & pepper
- lime wedge (to garnish)
- Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
- Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
- Remove chicken to a plate to cool about 10 minutes.
- Remove the chillies from the soup and adjust the seasoning.
- Remove the skin and bones from the chicken and tear it into coarse shreds.
- Add zucchini and chicken to the pot simmer 5 minutes.
- Add cilantro and serve in about 2 minutes with wedges of lime on the side.
I love this soup. I also add peeled chopped chayote and diced potatoes to the mix. I would also add diced tomatoes for added flavor. Wonderful recipe!
This recipe reminded me of my mom's spanish home cooking.I added a cube of chicken boullion and peeled chayote(cubed).The lime gives it a tasty extra kick.Well cook again,thanks
The big chunks of vegetables were really good but, overall, I found it rather lackluster. This recipe barely served four adults so consider doubling the recipe if you're making it for a larger group.
The zucchini needed more time to cook in order to be soft enough to eat. Don't overcook, however, as you don't want it mushy.
Boneless, skinless chicken breasts were used and worked just fine. Using a darker meat and/or meat on the bone would have added a bit more flavor.
I added chunks of potatoes with the carrots. You could add them just a bit after, if you like, but we enjoyed that they were very soft to add texture.
I found that more garlic was needed and would have added more flavor, in general, or had all of the seasonings with the chicken stock simmer for a bit longer.