Mexican-style chicken soup
4
- Prep Time20 min
- Total Time20 min
- Makes18 Cups (4.5 L)
Yvonne Duivenvoorden
Feistier - and faster - than most chicken soups, this south-of-the-border inspired number is chock full of sweet corn and spicy jalapenos.
Ingredients
3 green bell peppers
3 tomatoes
3 celery stalks
2 onions
2 jalapenos
14 to 16 skinless, boneless chicken thighs
2 tbsp dried oregano, or 1/4 cup chopped fresh oregano leaves
2 tbsp ground cumin
1/2 tsp nutmeg
2 900-ml cartons chicken broth, or 8 cups chicken bouillon
2 cups corn niblets, fresh, frozen or canned
2 limes
1 cup coarsely chopped cilantro
Instructions
Coarsely chop vegetables. If you like super-spicy soup, don't seed the jalapenos. Finely chop the jalapenos. Cut chicken into bite-sized pieces. Lightly coat a very large, wide saucepan with oil and set over medium-high heat. Add about half of chicken. Don't crowd the pan. Sauté chicken until no longer pink, about 3 min. Remove to a bowl. Repeat with remaining chicken. Once all chicken has been removed, add onions and more oil if needed. Stir often until slightly softened, about 2 min. Stir in peppers, tomatoes, celery, jalapenos and seasonings. Add broth. Return chicken and any juices to pan.
Bring to a boil. Then reduce heat to medium-low. Simmer, covered and stirring occasionally, until vegetables are tender, from 10 to 15 min. Add corn during the last 2 min of cooking. Stir in juice of 1 lime. Taste and add juice of second lime if needed. Soup will keep well in the refrigerator for 3 days or in the freezer for 3 months. Just before serving, top with cilantro.
Nutrition (per serving)
Calories 100, Protein 11g, Carbohydrates 8g, Fat 3g, Fibre 2g, Sodium 438mg.
Find more of our best chicken soup recipes in this delicious collection.
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