Mexican-style chicken soup
4
PREP TIME
20 min
Makes
18 Cups (4.5 L)
* PLUS Cooking time: 20 minutes
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
- 11 g,
- Carbohydrates
- 8 g,
- Fat
- 3 g,
- Fibre
- 2 g,
- Sodium
- 438 mg.
