Mexican Chicken Soup

A classic comfort soup with a twist!

 Ingredients:

  • 3 10-ounce cans of chicken (You can also use cooked chicken. This amount comes from: 18 bone-in chicken drumsticks, or 4.5 lb. whole chicken, or 1.5 lb. boneless chicken breasts, or 5 bone-in chicken quarters)
  • 5 cups chicken broth (about 40 ounces)
  • 2 tomatoes (about 2 cups chopped) or 2 cans diced tomatoes, drained
  • 1 clove garlic, minced (or 1/8 teaspoon garlic powder)
  • 1/2 onion, chopped (or 1 teaspoon onion powder)
  • 1/4 cup chilies, canned (about 1/2 of a 4.5 ounce can)
  • 1 15-ounce can of white, red, garbanzo, vegetarian or black beans; drained and rinsed (or 1.75 cups cooked beans)
  • salt and pepper (to taste)

 Directions:

Canned Chicken Directions:

  1. Drain and rinse chicken.
  2. Combine chicken, chicken broth, tomatoes, garlic, onion, beans and chilies in a large sauce pan.
  3. Cook on low heat for about 10 minutes.
  4. Add salt and pepper to taste.

Fresh Chicken Directions:

  1. Place chicken in a large saucepan, and add enough water to cover. Top with a lid.
  2. Wash your hands and any surfaces that have come in contact with raw meat.
  3. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Cook for: breasts or drumsticks – 25 minutes; whole chicken cut into pieces or bone-in legs – 30-40 minutes; whole chicken – 1-1.5 hours
  4. You’ll know it’s done when you cannot see any pink meat all the way through, its juice runs clear, and the meat’s internal temperature is 165ºF.
  5. Remove chicken from broth.
  6. Let chicken cool for 15-25 minutes.
  7. While chicken is cooling, combine chicken broth, tomatoes, garlic, onion, and chilies in a large sauce pan.
  8. Once chicken has cooled, remove skin.
  9. Shred chicken into bite-sized pieces with your hands.
  10. Add beans and shredded chicken to the large sauce pan with the other ingredients. Cook on low heat for about 10 minutes.
  11. Add salt and pepper to taste.

Notes:

  • “Minced” means to cut or grind into very small pieces.

 Cut Down on Choking:

This recipe is not recommended for kids under the age of 4.

Leave a reply