Prep 5 mins
Cook 25 mins
Taken from the September 2009 issue of Chatelaine. Feeds a large or very hungry family
Make and share this Mexican-Style Chicken Soup recipe from Food.com.
- 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
- 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.
A great soup to take the chill off. Was concerned it might be to spicy for DH who does not care for heavily spiced foods, however he thought this was quite tasty and ate seconds. The lime, cilantro, and corn are a wonderful accent to this very flavorful soup. Thanks so much for the post.
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.
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