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Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Crawford
Added: Sunday, October 25, 2009


1 whole chicken
2 yellow onions (1 quartered, the other chopped)
1 whole head garlic, cut in half top to bottom
3 carrots, cut into 3 pieces each
1 jalape�o diced finely
2 bell peppers, chopped
3 stalks celery, chopped
5 garlic cloves, diced, finely
1 28-ounce can whole tomatoes
1 large can tomatoes with chilis (medium heat)
1 fresh lime, zested, then juiced
1 bunch cilantro, chopped
2 tbsp ground cumin
2 tbsp chili powder
3/4 tsp cayenne pepper
12 peppercorns
salt to taste
freshly ground pepper
3 quarts cold water

Wash the chicken and place in a large pot. Cover with water. Add carrots, both halves of the garlic clove and one onion cut in quarters (peel and all). Add 1/2 tsp salt and and peppercorns. Cover and bring to a boil. Immediately lower the temperature to a very slow simmer and cook with lid off for 2 hours, stirring occasionally.

Remove from stove and allow to cool. Skim the fat off the top. Remove the chicken and discard bones and skin, cutting the remainder of the chicken into 1/2 inch cubes. Set aside.

Strain the chicken broth through a colander to remove all solids. Discard solids and return the chicken broth to the large pot. Add chopped celery, onion, garlic, both cans of tomatoes, cumin, cayenne, 1/2 tsp black pepper and chili powder. Stir well. Add salt to taste.

Bring to a boil again, add shredded chicken pieces then reduce heat to a simmer. Add lime juice. Simmer for 45 minutes to one hour. Season to taste, again. Serve hot.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4-6 hours, including cooling time
Personal Notes:
Personal Notes:
I have been making my own chicken stock for a few years now. The richness and depth of flavor you get from homemade stock is so much better than the canned stuff. The stock can be made ahead and frozen for up to six months. I occasionally add parsley, thyme, dill and turnips or parsnips to the stock mixture to give it additional flavor. Go light on the salt, though. If the stock is too salty, you limit what you can do with it and could end up with an ingredient that is much saltier than you like. Having the stock already made will cut the time required to make this soup by a considerable amount. This can be served with a garnish of lime slices and even sliced avocado. It could become Tortilla soup with the addition of some cut up corn tortillas in the pot and a topping of fried corn tortilla strips.

This is a great winter recipe. Elizabeth likes it when she's got a cough or cold. She says the spices in it loosen her sinuses up and get things moving so she can breathe.




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