Mexican Chicken Soup for the Soul!
Rain. Sick kids at home. Wait. I need some comfort food. Never had Mexican chicken soup before we moved to California, now I can’t leave without it!
This soup is so easy to make, the flavors of the chicken and vegetables, the cylantro, the softness of the avocados and the crunchiness of the tortilla chips make this soup one of my favorites. Also wonderful in Summer!
Don’t wait make it for your lunch today. You will feel good for the entire day!
Recipe
2 tablespoons oil
1 large onion, thinly sliced
1 1/2 teaspoon ground cumin
1 1/2 quarts chicken broth
1 large carrots, cut into 1/4 inch thick slices
1/3 cup long grain rice
1 teaspoon minced garlic
1 teaspoon dried oregano leaves
1 pounds chicken, boned, and skinned
1 medium zucchini
handful corn tortilla
handful fresh cilantro
1 large avocado peeled and sliced
Heat oil in a 5 – 6 quart pan. Add onion, garlic, chilies and cumin. Stir until onion is limp. Add broth, oregano and chicken. cover and simmer for 20 minutes. Add carrots, rice and zucchini, cover and simmer for 15 -20 minutes.
Serve in individual bowls and top with corn tortilla , cilantro and avocado
Jacquie Williams
I think I’m going to try make this soup tonight!
garance
HUmmm j’adorais la Soupe mexicaine , je crois que tu m’as donné des envies de soupe !
Ici c’est terrine de poulet aux citron demain sur mon blog , le Printemps plein l’assiette
Garance