YouÂ know I’m a sucker for a goodÂ winter soup recipe & today, Valentine’s Day, isÂ certainly no exception.Â This amazing Mexican Chicken Soup recipe combines several flavors for one terrific dish.Â Serve with Mexican cornbread & you’ve got yourselfÂ aÂ quick meal!Â Enjoy.
- 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 1/4â€ strips
- 1/2 ripe avocado, cubed
- Small piece jack cheese, shredded
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 sautÃ© until soft, about 10 minutes. Add garlic, cumin, salt and pepper, and sautÃ© 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.