Mexican-Style Chicken Soup
photo by Debbwl
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 3 green peppers, chopped
- 3 tomatoes, chopped
- 3 celery ribs, sliced
- 2 onions
- 2 jalapenos, chopped (seeded if you don't want it too spicy)
- 14 -16 boneless skinless chicken thighs
- 2 tablespoons ground cumin
- 2 tablespoons oregano
- 2 liters chicken broth
- 2 cups corn (fresh, frozen or canned)
- 2 limes, juiced
- 1 cup cilantro, coarsely chopped
directions
- Cut chicken into bite sized pieces.
- Lightly coat a large saucepan with oil and set over med-high heat.
- Add about 1/2 the chicken without crowding.
- Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
- Repeat with remaining chicken.
- Once all chicken has been removed, add onions, add more oil if needed.
- Stir until slightly softened, about 2 minutes.
- Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
- Add to stock pot, add broth.
- Bring to a boil, then reduce heat to med-low.
- Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
- Add corn during last 2 minutes of simmering.
- Stir in lime juice.
- Just before serving, top with cilantro.
- Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.
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Reviews
-
I made this for my hubby that has been having stomach problems. He actually enjoyed it and was able to digest it without any problems. It was a good mix of vegetables. I did not use hot, hot peppers because I didn't want his stomach worse. I had to add more salt because our chicken broth we use is low sodium. Besides from that for me, I wanted it a bit more spicy so I added few more drops of hot jalapeno sauce. It was not hard to make and very tasty.
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I think the serving size is off; I made half of the recipe and only had enough for 2 servings - I can't see how this could possibly serve 8-10 people. I used chicken breast instead of chicken thighs. I was hesitant about the cumin and used 1/2 of what was called for which was enough. I think the full amount might overpower the other ingredients The cumin worked well with the lime. The recipe does not call for salt, but I would add 1 tsp or to taste. Made for PRMR
Tweaks
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I think the serving size is off; I made half of the recipe and only had enough for 2 servings - I can't see how this could possibly serve 8-10 people. I used chicken breast instead of chicken thighs. I was hesitant about the cumin and used 1/2 of what was called for which was enough. I think the full amount might overpower the other ingredients The cumin worked well with the lime. The recipe does not call for salt, but I would add 1 tsp or to taste. Made for PRMR
RECIPE SUBMITTED BY
<p>I'm a SAHM of 5, <span style=color: #ff6600;>Joshua</span> (9 mths), <span style=color: #cc99ff;>Olivia</span> (4), <span style=color: #339966;>Isaac</span> (14) and <span style=color: #ff99cc;>Brianna</span> (11) and my step-son <span style=color: #0000ff;>Dylan</span> (17). My DH works nights so often comes home to new dishes that I made after the kids go to bed. <br /> <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <br /> <br /><a href=http://s2.photobucket.com/albums/y41/samplepics/blinkies/siggies/?action=view&current=images1.jpg target=_blank><img src=http://i2.photobucket.com/albums/y41/samplepics/blinkies/siggies/images1.jpg border=0 alt=Photobucket /></a></p>