When I was in mexico this simple dish, a chicken soup, made by Jefte’s mum Mirna, blew my mind! I swear I’ve never eaten anything so soul enriching. When I finished I had a smile from ear to ear and a feeling of contentment in my heart. This is the magic of good food!
We use a whole chicken to make this soup, that way we are getting all the nutrients out of it while making the broth. With the change of the season and the colder nights it’s a perfect time to start the soup season. Chicken soup will help to boost your immune systems to help combat whatever bugs may be around.
Avocado in soup is something you really must try, I promise you’ll never go back. This soup is delicious and really good with a tortilla dunked into it.
Mexican Chicken Soup Recipe
- 1 x whole organic chicken (1.6 kilo)
- 2 tsp salt
- 1 lge brown onion, halved, skin on (this gives the stock a nice colour)
- 4 cloves garlic
- 2 celery stalks, chunks
- 2 lge carrots, 1 peeled for the stock, one to add later for eating
- 2 cobs of corn peeled & cut in pieces
- 2 large zucchini, chunks
- 8 baby potatoes
- 1 avocado, diced
- Coriander, chopped
- White onion, finely diced
- Chipotle Chili (optional)
- Lime, squeezed
- Corn tortillas
Place the whole chicken in a large stockpot and cover generously with water. Add salt and bring to the boil, skim any foam from the surface of the soup. Reduce to a low simmer and add the onion skin on, garlic, celery and 1 peeled carrott cook for 90 minutes with the lid ajar.
Remove the chicken and put to the side to cool slightly. Strain the soup and return to the stove. In the meantime add remaining carrots, corn, potatoes & zuchinni. Shred the meat off the chicken and add back to the soup. Cook the soup for a further 10 minutes. Salt to taste.
Serve the soup up into bowls and top with fresh avocado, onion, coriander, chili (optional) and a good squeeze of lime juice. Dunk your tortilla as you slurp up the taste of Mexico.