Sunday I was feeling a bit tired and I was craving comfort food – something to warm me up inside. The only thing I could make was soup! The best comfort soup is chicken soup and this Mexican Chicken Soup can clear my sinuses, warm my belly and satisfy my hunger without feeling heavy.
This recipe comes together in under an hour and it tastes as if it had been simmering for hours. A few pantry items and a shredded rotisserie chicken and voila! Mexican Chicken Soup! I love how a little lemon juice brights the soup. I made a pot for me thinking I would enjoy leftovers for lunch, but everyone filled a bowl and before I knew it, the soup was gone! That’s means two things (1) the soup was delicious and (2) I wasn’t the only one that needed a little comfort food.
Start by shredding the meat from a rotisserie chicken. Discard the skin and bones. Set the meat aside in a bowl. Chop and saute one medium onion in a little olive oil over medium heat until the onions are translucent. Add the minced garlic, cumin, chili powder and cook for a minute or so. Add the green chiles, diced tomatoes, salsa and stir to combine.
Note: Green chiles are not hot and spicy, but they do have some heat. I add the whole 4.5 ounce can of green chiles, but you can reduce the amount and just add 2 Tablespoons.
Add the shredded chicken meat, frozen corn kernels, chicken stock, bay leaf and the juice of half a lemon. Stir and bring to a simmer. Cook covered for 30 minutes.
While the soup simmers, dice an avocado and add some lemon juice, Kosher salt and fresh ground pepper. Toss to coat so the lemon coats the avocado pieces. The lemon will prevent the avocado oxidizing and turning brown.
How To Cut An Avocado: Place the avocado on it side and hold it steady with the palm of your hand. Using a sharp knife, cut into the middle of the avocado and turn the avocado until you’ve cut around it. Separate the halves. Firmly tap the knife into the seed, twist to remove the seed and tap the knife handle on the edge of the sink to release the seed into the sink. Don’t hold the avocado in you hand to cut it nor to remove the seed from the knife.
You can eat the soup with tortilla chips, but I prefer white rice. I place a serving of rice in a bowl and ladle the soup. Garnish with Mexican shredded cheese, avocado, scallions and cilantro. I didn’t have cilantro today, but I do like to add a little on top. You can also dollop a little sour cream.
This soup is so flavorful and hearty. It’s medicine for the soul. After one bowl, I’m feeling better. Enjoy!
Mexican Chicken Soup
A hearty chicken soup with a little kick! This recipe comes together in under an hour and it tastes as if it had been simmering for hours. A few pantry items and a shredded rotisserie chicken and voila! Mexican Chicken Soup! A little lemon brightens all the flavors and makes it extra special!
Ingredients
- 1 Rotisserie chicken, meat shredded (discard the rest)
- 1 Tablespoon Olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- 1 4.5 ounce can diced green chiles with juice
- 1 14.5 ounce can diced tomatoes with juice
- ¼ cup grocery store salsa (prefer mild)
- 1 cup frozen corn kernels
- 1 32 ounce container chicken stock
- 1 bay leaf
- ½ lemon, juiced
- 1 8 ounce package of Mexican shredded cheese
- Serve with: white rice or tortilla chips
- Garnish: diced avocado, cilantro, scallions or sour cream
Instructions
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Start by shredding the meat from a rotisserie chicken. Discard the skin and bones. Set the meat aside in a bowl.
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Chop and saute one medium onion in a little olive oil over medium heat until the onions are translucent. Add the minced garlic, cumin, chili powder and cook for a minute. Add the green chiles, diced tomatoes, salsa and stir to combine.
Note: if you wish to cut back on the green chiles, just add 2 Tablespoons.
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Add the shredded chicken meat, frozen corn kernels, chicken stock, bay leaf and the juice of half a lemon. Stir and bring to a simmer. Slightly reduce heat to low-medium and cook covered for 30 minutes.
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Add some white rice or broken tortilla chips to a bowl and ladle some soup over it. Top with Mexican shredded cheese, scallions and avocado.
