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Spicy Mexican Chicken Soup
This is an authentic Mexican chicken soup cooked by roasting the chicken and then making up the soup. Mexican chicken soup recipes do vary but this one has the perfect balance of textures and flavors. The chicken is roasted with the skin and bone on, to make it juicy and rich flavored. The combination of vegetables and apple add nutrients and flavor and the jalapenos, garlic, cumin and coriander seed add the right balance of spiciness and typical Mexican taste to this winning chicken Mexican soup recipe.
There are different ways to make this sopa picante con pollo and you might want to use different vegetables. Also, you can shred the chicken if you prefer it to have a finer texture. Whole pieces or halved ones are also good. You can use chicken thighs if you prefer them to the chicken breast meat. Add more or less jalapeno too, if you want a very mild or a very spicy Mexican chicken soup.
This is a very warming dish and if you fancy something richly flavored, healthy, and delicious to warm you up on a chilly evening, this Mexican chicken soup recipe is perfect. Serve it with bread for dipping or even tortilla strips. You can cut a tortilla into pieces and add the strips to the soup if you like. That would be a classic Mexican soup garnish.
Delicious Mexican Chicken Soup Recipe
Ingredients -
4 chicken breast halves with bones and skin
2 chopped onions
2 ½ quarts chicken broth
2 chopped carrots
1 teaspoon ground coriander seed
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
½ zucchini, chopped
2 seeded, minced jalapenos
4 chopped garlic cloves
28 oz can crushed tomatoes in puree
1 cored red apple, in 8 wedges
4 tablespoons olive oil
Salt and black pepper
Preparation:
Preheat the oven to 350 degrees F.
Put the chicken on a rimmed cookie sheet or roasting tray skin side up.
Rub it with 1 tablespoons of the olive oil and sprinkle some salt and pepper over it.
Roast it for 35 minutes or until done. Discard the skin and bones.
Heat the remaining olive oil in a Dutch oven or big soup pot, then add the carrots and onion, and cook for 10 minutes over a low to moderate heat.
Add the garlic and cook for half a minute.
Add the tomatoes and their puree, the chicken brown, cumin, coriander, jalapenos and some salt and pepper to taste.
Bring the soup to a boil.
Add the apple wedges and zucchini. Turn down the heat and simmer it for 25 minutes.
Add the chicken and adjust the seasoning if necessary.
Sprinkle over the cilantro and serve.
(Serves 6)
Photo Description:
This richly colored, chunky Mexican chicken soup makes a satisfying dinner. There are some soups, which are best served as appetizers, but this one is hearty and filling, so it works well as an entree. You can adjust the spice level if you like and even add different vegetables, but this is a classic Mexican soup recipe and you will love the combination of chicken, tomatoes, vegetables, jalapenos, and typical Mexican spices. This mouthwatering chicken Mexican vegetable soup is great for the whole family. It looks appealing because it is so attractive and it is simple to prepare as well.
