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Mexican Chicken Soup

October 9, 2012
by Shannon Hepburn

I'm sharing this recipe for a couple of reasons: #1. It's fairly simple and not too time consuming (your slow cooker already took care of that part). #2. Before we descend into those deep, earthy and rich flavors of winter I thought a nice warm soup with a hit of fresh cilantro and bright squeeze of lime would make a good transition into fall.
  • 1 medium potato, cubed into bite-sized pieces (whatever kind you have on hand will work: russet, gold, new, sweet)
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • ½ sweet yellow onion, sliced thin
  • 4 cloves garlic, chopped fine
  • ¼ tsp. ground cumin
  • salt and pepper
  • 4 cups chicken broth from crock pot - if you don't have enough you may supplement with your favorite store bought brand
  • ½ small roast chicken (leftovers are fine), meat shredded off the bone (if you don't have enough chicken left you can quickly slice and brown one or two chicken breasts in a skillet with oil)
  • 1 cup cherry tomatoes, sliced in half
  • Juice from ½ lime
  • Several stems cilantro, chopped fine (stems and leaves), plus more leaves for garnish
  • 1 corn tortilla, cut in half, then in ¼” strips
  • ½ ripe avocado, cubed
  • Small piece jack cheese, shredded (optional)
  1. In at least a 3-qt pot, boil 6 cups of water. Add 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.
  2. In a large stock pot over medium flame, heat 1 tablespoon butter and 1 tablespoon oil, then add onion and sauté until soft, about 10 minutes. Add garlic, cumin, salt and pepper, and sauté another minute.
  3. Add chicken stock and bring to a simmer. Add shredded chicken, tomatoes, lime juice, cooked potatoes, and cilantro. Turn off heat and cover.
  4. In a small skillet over medium flame, heat remaining 1 tablespoon butter and 1 tablespoon oil. Add tortilla strips and allow to brown, stirring occasionally, about 7 minutes. Sprinkle with salt.
  5. To serve, ladle soup into bowls, top with chopped cilantro, cubed avocado, shredded cheese and a handful of tortilla strips.
  6. Serves 4