Quickie of the Day: Mexican Chicken Soup Recipe

February 14, 2007 | Posted by Allison as Quick Meal Ideas, Soup Recipe at 12:00 pm | Comments »

You know I’m a sucker for a good winter soup recipe & today, Valentine’s Day, is certainly no exception. This amazing Mexican Chicken Soup recipe combines several flavors for one terrific dish. Serve with Mexican cornbread & you’ve got yourself a quick meal! Enjoy.

Ingredients:

1 medium sweet potato, cubed into bite-sized pieces
2 Tbsp. butter
2 Tbsp. olive oil
1/2 sweet yellow onion, sliced thin
4 cloves garlic, chopped fine
1/4 tsp. ground cumin
salt and pepper, to taste
1 32-oz. container organic chicken broth
1/2 small roast chicken (leftovers are fine), meat shredded off the bone
1 cup grape tomatoes, sliced in half
Juice from 1/2 lime
Several stems cilantro, chopped fine (stems and leaves), plus more leaves for garnish
1 corn tortilla, cut in half, then in 1/4” strips
1/2 ripe avocado, cubed
Small piece jack cheese, shredded

What’s Next:

In at least a 3-qt pot, boil 6 cups of water. Add sweet potato pieces and simmer, covered, for about 10 minutes, until a knife pierced into center barely holds onto potato before dropping it. Drain and set aside.

In a large stock pot over medium flame, heat 1 Tbsp. butter and 1 Tbsp. oil, then add onion and sauté until soft, about 10 minutes. Add garlic, cumin, salt and pepper, and sauté another minute.

Add chicken stock and bring to a simmer. Add shredded chicken, tomatoes, lime juice, cooked potatoes, and cilantro. Turn off heat and cover.

In a small skillet over medium flame, heat remaining 1 Tbsp. butter and 1 Tbsp. oil. Add tortilla strips and allow to brown, stirring occasionally, about 7 minutes. Sprinkle with salt.

To serve, ladle soup into bowls, top with chopped cilantro, cubed avocado, shredded cheese and a handful of tortilla strips.

Eat well & Laugh often!

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