I'll be the first to admit, when recipe writing, some already-created recipes evolve over the years. This is one that I've posted before in detox form (my Southwestern Detox Soup). When I created that recipe, I had Sopa Pollo - the most delicious soup in the world that me and my parents always get at Mexican restaurants - on the mind. I've changed it up a bit to be less of a detox and more of a Mexican chicken soup. I've worked on Thai recipes and made changes for about a year now. The good news is, I finally perfected it enough to share with all of you!
I can't express enough how good this soup is - and healthy too! I always tell people it's perfect for dieting/healthy eating, and it's even better for a cold or if you're sick and just want some chicken soup! So make extra and freeze it for those days!
Grocery list (4 to 6 servings):
1 tbsp olive oil
2 (1 lb) chicken breasts – bone in, skin on
2 white onions
3 garlic cloves – peeled and smashed
1 green bell pepper – seeded and chopped
2 small jalapeno peppers – seeded and chopped
1 tbsp chili powder
½ tbsp cumin
1 tsp dried oregano
2 bay leaves
2 tbsp tomato paste
3 celery sticks – roughly chopped
3 carrots – roughly chopped
1 handful (about 1 cup) fresh cilantro, plus ½ cup - chopped
10 cups low-sodium chicken broth
3 (10 oz) cans diced tomatoes and green chilies
Avocado – cubed (optional)
Limes – quartered (optional)
Green onions - sliced (optional)
1. Heat olive oil over medium high heat in a large Dutch oven or pot. Salt and pepper the chicken breasts on both sides. Place chicken in the heated oil and lightly brown on all sides, about 5 minutes. Put on a plate and set aside.
2. Roughly chop one of the onions and finely chop the other one. Add the roughly chopped onion, garlic cloves, bell pepper, and jalapeno to the pot with a dash of salt and pepper. Sauté for about 5 minutes, until onions and peppers are soft. Add the chili powder, cumin, dried oregano, and bay leaves, stir together and let cook for another 2 to 3 minutes. Add the tomato paste, celery, carrots, cilantro, browned chicken breasts, and chicken broth to the pot. Bring to a boil for about 2 minutes and simmer for 1 hour.
3. Take the chicken out and let cool. Strain all the veggies out of the pot and discard until left with just broth. Once the chicken is cool enough to handle, shred the chicken breast into pieces, discarding the skin and bones. Put the shredded chicken, diced tomatoes, and finely chopped onion in the pot with the broth and cook on low for 10 more minutes. Add chopped cilantro and salt to taste. Serve with avocado and lime if desired.
CHEERS TO HAPPY EATING!!!