mexican chicken soup

Chicken soup was a very common winter dish around my house. I mix up the ingredients every once in a while; for example sometimes potatoes, then rice, carrots, then zucchini the other deciding favor is what’s in the refrigerator. I made baked chicken for Sunday dinner, now it’s time to repurpose! This soup is a perfect 55 degree Tuesday dinner.


2 cups cooked chicken, cut up, 2 teaspoons extra virgin olive oil, 1/2 cup white onions, chopped, 1/4 cup celery, cut into 1/4 inch rounds, 2 carrots, peeled and sliced, 1 (4 oz.) can tomatoes and diced green chilies, 1 (15 oz.) can diced tomatoes, 2 1/2 tablespoons taco seasoning, 1 bay leaf, 2 tablespoons granulated garlic, 1/2 teaspoon black pepper, 1/4 teaspoon ground thyme, 1/4 teaspoon ground cumin, 2 tablespoons dried coriander, 6 cups water, 3 tablespoons chicken bouillon, 2 medium russet potatoes, peeled and cut into small chunks, 3/4 cup sweet frozen corn kernels.

Get out the Dutch oven, add the olive oil bring the heat to medium; add the onions, celery, and carrots.  Saute until the onions are clear and the celery and carrots start to soften.  Add the green chilies, diced tomatoes, and the liquid, bay leaf, taco seasoning, garlic, black pepper thyme, cumin, coriander.  Mix well taste, add dry seasonings if needed. Do not add salt.  Add the water, bouillion and the potatoes.  Bring to a boil, reduce heat to a simmer, cook covered for approximately 25 minutes or until the potatoes are fork tender.  Add the corn, cook for another couple of minutes.  Taste, add taco seasoning as needed.

Garnish with chopped fresh cilantro, diced red onions, avocado slices, a dollop of sour cream, corn tortillas and a tall glass of red wine on the side



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