I realized recently that comfort food didn’t have to come in the form of a casserole or laced with chocolate (although for me personally those are way up there on my list). And that chicken soup didn’t have to include noodles for it to warm your soul. Mexican Chicken Soup has become a comfort food staple for my family. Every time we have it, whether at our favorite Mexican cantina or at home, we’re reminded how wonderfully delicious this soup is. With a short list of ingredients, starting from scratch, you can have it on the table in 15 minutes or less. A wonderful Monday evening bonus!
Our soup began with homemade chicken broth, waiting patiently in the freezer to be called to duty. For the chicken, I added 1 lb. of chicken breast to the thawed broth and boiled gently until cooked. Removed and shredded with forks.
Next step was the Fresh Tomato Salsa. Fine diced tomato, onion, and jalapeno, squeeze of lime juice, lots of fresh cilantro, dash of cumin and salt & pepper to taste. Added a generous cup full to our chicken broth.
Then squeezed in juice of 1/2 lime. Cutting other half into wedges for individual servings. Added seasoning to taste, cumin and chili powder were nice.
Sliced avocado and additional jalapeno for garnish. Pulled a good pile of cilantro leaves for final sprinkle.
For the chips, cut flour tortillas (for gluten free use corn tortillas) into triangles. Placed triangles in single layer on lightly sprayed cookie sheet. Sprayed tops with cooking spray and dusted with seasoning. We used chili powder. Baked at 400 degrees for 5-7 minutes until lightly browned.
This soup reminds me that sometimes less is more. A few simple good quality ingredients served warm from a bowl can soothe a sore throat, ease an aching back, and make you smile. Thank you Mexican Chicken Soup.
- 1 qt. chicken broth
- 1 cup fresh tomato salsa
- 1 lb. boneless skinless chicken breasts, cooked and shredded
- 1 lime
- seasonings (cumin, chili powder, salt & pepper)
- serve with tortilla chips, sliced avocado & cilantro leaves
- In medium sauce pan, combine chicken broth with salsa and juice of ½ lime.
- Bring to gentle simmer over med-low heat.
- Gently stir in shredded chicken.
- Add seasonings to taste.
- Serve with tortilla chips, sliced avocado, and cilantro leaves
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