Recipe Debut--Mexican Chicken Soup

Some time back, I was craving a chicken soup but wanted to find a way to get what I wanted--fresh diced jalapenos--and for Phil to have what he wanted--no fresh diced jalapenos.  I had a bit of pico de gallo I had made and just added that.  But, I decided that it would be better if you could add the specific things you liked and not have the rest, plus of course it needed avocado.  That's how this recipe, and especially the presentation was born.  I hope that you enjoy it as much as we do.

Susan’s Mexican Chicken Soup

Cooked rice

Soup

1 white onion, diced

2 carrots, diced

2 stalks of celery, diced

1 large clove of garlic, well chopped or pressed

1 Tbsp Mexican oregano

Salt and Pepper

Olive Oil

1 chicken, cooked, deboned and shredded

4 cups of chicken broth

Deconstructed Pico de Gallo

1 bunch cilantro, minced

1 avocado, diced

1 large tomato, seeded and chopped

1 large jalapeno, seeded and chopped

Optional

Shredded monterrey cheese

Tortilla chips

Cook rice according to the package directions.  Minute Rice isn’t as good but will work in a pinch and can be cooked in half broth/water for a bit more flavor.

You can boil the chicken and reserve the broth. Or, brushing the chicken with olive oil, salt and pepper and roasting it give the chicken a better flavor, even if you use canned broth.  I often use a rotisserie chicken as it is so even and has a good but of liquid that drains off.

In a small bowl, 2 Tbsp of olive oil and Mexican oregano and set aside.

Heat a large stock pot over medium heat.  Add 2-3 Tbsp of olive oil and sauté onion, carrot and celery with ½ tsp salt and ¼ tsp pepper. Stir often until the veggies begin to soften.  Add minced garlic and Mexican oregano mix.  Stir well and cook until you begin to smell the garlic.  Add the shredded chicken and stir until the chicken is warm.  Add chicken broth.  Stir well.  Cover and reduce heat to low once this comes to a boil.  Watch for any film that might gather around the rim of the pot and skim it off. 

While the soup simmers for 20-30 minutes, mince cilantro, dice avocado, seed and chop both the tomato and jalapeno but do not mix together.  This is a deconstructed pico.

Place a scoop of rice in a soup bowl and ladle the soup over this. Add cilantro, avocado, tomato and jalapeno as desired.   I also serve it with shredded cheese and tortilla chips.

 

This freezes and reheats well in the crockpot.