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Mexican Chicken Soup

Mexican Chicken Soup

Days are getting colder and kids are in need of more immune boosting food to fight winter bugs. 

Not reinventing the wheel here, just sharing a super nutritious, warming almost magical soup. Lots of veggies and lots of flavour, if I was in México I'll add Oaxaca cheese and serve it with soft and pliable tortillas straight from the hot plate. 

For a more concentrated flavour you can use chicken wings or chicken bones, but by using legs you get flavour plus meat so I find it more practical this way. 

 

  • Serves Serves 6 - 8

  • Total 1H0M (incl Prep + Cook )

Ingredients

  • 2 whole chicken legs (thigh and drumstick), skin on, bone in
  • 2 L water
  • 1 brown onion, peeled and quartered
  • 2 celery stalks, chopped roughly
  • 2 medium carrots, peeled and sliced in 2 cm thick rounds
  • 1 piece of leek, around 10 cm length, only white part, roughly chopped
  • 3 big garlic cloves, slighlty squashed with the side of a knife
  • 1 ripe tomato, roughly chopped
  • 100g green beans, topped and tailed and cut in small 2 cm pieces
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 4 black peppercorns
  • 1 small bunch parsley
  • 1 small bunch coriander, save some for garnish
  • Salt to taste
  • To serve:
  • Fresh coriander
  • Lime juice
  • Chipotle chiles or salsa (for the adults) or sliced fresh chile
  • Avocado slices
  • Steamed rice, cooked chickpeas is also a delicious and protein packed option
  • Oaxaca cheese, you can substitute with mozzarella cubes
  • Soft corn tortillas to eat along side

Method: 

In a big pot put 2 L of water and add all the veggies (except for the green beans), add spices and herbs. Bring to a boil and add clean chicken. Cover and simmer at low heat for 30 min, add salt to taste, I start with 1 tsp, taste and adjust accordingly. Cook until chicken is soft and meat comes from the bone easily, approximately 30-40 minutes more. The lower the heat the clearer the soup will be. 

Leave to cool for 10 minutes and strain carefully into another pot with the help of a big metal colander. Separate the chicken from the bone and shred in big pieces. Reserve in a bowl. Pick carrots from the rest of the veggies and add back in the pot. When you're ready to serve bring to a simmer again, add green beans and cook for 3 to 4 min. Serve with rice and the rest of the garnish ingredients. 


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Mexican Chicken Soup

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