Chicken Mexican Soup Recipe

Two of my favourite things are Mexican food and soup. This led me to the next logical conclusion: Chicken Mexican Soup!

Chicken Mexican Soup Recipe Ingredients:

• Split chicken breast (both halves)
• 1 tsp black pepper
• 1 tsp salt
• 3 tablespoons extra virgin olive oil
• 5 cloves garlic
• 5 celery sticks
• 4 medium carrots
• 1 white onion
• 8 cups chicken broth (click here for chicken soup broth recipe)
• 2 cups of water (if needed)
• 1 can diced tomatoes (796ml)
• 3 chopped tomatillos
• 2 tsp cumin
• 2 tsp garlic powder
• Cilantro
• Shredded cheddar cheese
• Avocado
• Tortilla chips

Chicken Mexican Soup Recipe Directions:

Preheat oven to 350 degrees. Brush the split chicken breast with olive oil, salt, and ground black pepper. Roast for approximately 45 minutes. When the chicken has cooled down, remove and discard the skin and shred the chicken.

Tip: To save time, you can purchase an already roasted chicken from the grocery store.

Prepare the basic soup base in a soup pot. Click here for instructions.

Add chicken broth, can of diced tomatoes (including the liquid), chopped tomatillos, cumin, and garlic powder. Bring the soup to a boil and let it simmer for approximately 45 minutes, or until fully cooked. If the amount of liquid in the soup gets too low, add water. Incorporate the shredded chicken and cook for another 5 minutes.

When you are ready to serve the soup, top with some fresh cilantro, shredded cheddar cheese, avacodo slices, and tortilla chips.

Basic Soup Base Recipe

The amount of different soup flavors are endless; however I use the same soup base recipe for most of my non-cream soups. I start with my base and then add different ingredients, depending on the type of soup that I am making. It is a simple combination of ingredients, but produces a flavorful soup base to build upon.

Basic Soup Base Recipe Ingredients:

• 2 tablespoons extra virgin olive oil
• 5 cloves garlic
• 5 celery sticks
• 4 medium carrots
• 1 white onion

Basic Soup Base Recipe Instructions:

Mince the garlic and chop the celery, carrots, and onion. Add the vegetables to the soup pot with olive oil and fry on medium heat for 10 minutes, stirring every minute. This will help draw out the flavors from the vegetables, which will later infuse into the soup.

Suggested Soup Ideas:

• Chicken Noodle Soup
• Lentil Soup
• Mexican Chicken Soup
• Vegetable Potato Soup
• Ham Soup

For a scratch chicken soup broth recipe, click here.

Chicken Soup Broth: How to Make from Scratch

Making soup broth from scratch is an essential kitchen skill. Although it is time-consuming and hard to fit in with your busy schedule, the pay off is worth while. The nutritional quality of homemade bone broth surpasses any store-bought soup broth. The flavor is distinct and pure, which evokes a sense of well-being. From a functional point of view, it is a versatile ingredient, which can be used in many other recipes, such as stir-fries, rice, and potato dishes.

Ingredients:

• 3 chicken frames (chicken neck and back)
• 10 cups of water
• 1 carrot
• 1-2 celery sticks
• 1/2 white onion
• 1 lemon wedge
• 5 garlic cloves
• 1 teaspoon black peppercorns
• 7 bay leaves
• 1 teaspoon rosemary
• 3 sprigs lavender herb (or your other favorite herb for flavoring)

Directions:

Place chicken frames into a large pot with 10 cups of water and bring to a boil. Scoop out the white foam that floats up to the surface.

Chicken necks and backs

Add in carrot, celery, white onion, lemon wedge, garlic, black peppercorns, bay leaves, rosemary, and lavender sprigs. Turn heat down to low and partially cover with lid.

Add vegetables, herbs, and spices

Simmer for 2-4 hours, occasionally stirring the broth. A longer simmer time means more nutritional content is infused into the broth.

Let the broth cool down and run through a strainer to remove any chunks and pieces.

In a different bowl, separate the meat from the bones. This meat can be incorporated back into the soup if desired.

 

 

 

Anti-Inflammatory Carrot Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1/2 white onion
• 2 cloves garlic
• 5 large carrots
• 1 small sweet potato
• 1 can coconut milk (398ml)
• 2 tablespoons ginger root
• 1 tablespoon ground turmeric
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt

Directions:

Add diced white onion, minced garlic, and olive oil to a soup pot. Sautee for 10 minutes, or until onions are translucent, on medium heat.

Add sliced carrots and sweet potato to the soup pot and stir. Cook for 2 minutes.

Add coconut milk and stir.

Immediately add minced ginger root, ground turmeric, ground black pepper, and salt.

Simmer on low heat for 30-45 minutes, or until carrots and sweet potato is very soft. Keep lid on soup pot to ensure that the liquid does not evaporate from the soup. Stir occasionally.

When soup is cool, put in blender to create a smooth consistency.