Mexican Chicken Soup

Mexican Chicken Soup Recipe takes a basic family favorite like chicken soup and adds some flavors of Mexico. I must admit that this is my personal favorite chicken soup because the subtle use of potato makes it very interesting.

This recipe was sent to me by a reader who didn't include a name. If you see this please send your name and I'll credit the recipe to you. I have reproduced it as it was sent except for adding measurement conversions. The one observation I will make is that it seems to mention "boiling" quite frequently and usually it is good to avoid boiling whenever possible. You do have to bring things to the boil, but you should reduce heat immediately it does boil and allow it to simmer. This Mexican Chicken Soup will make your taste buds tingle.

Ingredients:

8 medium all-purpose potatoes (2-1/2 pounds)

1 chicken (4 pounds), cut into 8 pieces

3 large stalks celery, each cut into thirds

3 carrots, peeled and each cut into thirds

2 medium onions, not peeled, each cut into quarters

10 cups water

10 sprigs plus 1/4 cup chopped fresh cilantro (Coriander)

2 bay leaves

1 teaspoon whole black peppercorns

1 can (15-1/4 to 16 ounces) whole-kernel corn, drained

2 teaspoons salt

1/4 cup fresh lime juice (about 2 large limes)

2 ripe medium avocados, cut into 1/2-inch pieces

tortilla chips

lime wedges

Method:

Peel 3 potatoes. In large pan, combine chicken, peeled potatoes, celery, carrots, onions, water, cilantro sprigs, bay leaves, and peppercorns; heat to boiling over high heat.

Reduce heat; cover and simmer until chicken loses its pink color throughout and vegetables are tender, 35 to 45 minutes.

Transfer chicken and potatoes to separate bowls.

Strain broth through sieve into large bowl; discard vegetables. Skim and discard fat from broth; return broth to same pan ( After it is cleaned).

Mash cooked potatoes with 1 cup broth; stir mashed-potato mixture into broth.

Peel and chop remaining 5 potatoes. Add potatoes to broth; heat to boiling over high heat.

Reduce heat; cover and simmer until potatoes are tender, about 10 minutes.

Meanwhile, discard skin and bones from chicken; cut chicken into bite-size pieces.

Stir chicken, corn, and salt into broth; heat through.

Just before serving, stir lime juice and chopped cilantro (Coriander) into soup.

Serve with avocado, tortilla chips, and lime wedges.

Enjoy Mexican chicken soup.


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