This spin on the classic chicken soup combines the flavors you love of taco Tuesday, coupled with the same warmth and immune-boosting properties of traditional chicken soup. This Mexican Chicken Soup is a must during cold and flu season.
Adding turmeric, coriander, and cumin enhance the flavor profile of classic chicken soup.
Clive’s Cooking Tip:
Anytime a recipe calls for chicken stock or broth, you can take a short-cut and make it yourself in a jiffy.
Mexican chicken soup uses homemade bone broth, but with an easy shortcut. You can click here to get the recipe for bone broth.
Serve this soup topped with fresh avocado and cilantro, and drizzle the served soup with a tiny bit of extra virgin olive oil.
Mexican Chicken Soup
- 1 Red Onion Coarsely Chopped
- 1 bunch Green Onion Chopped, white parts separate from the dark green.
- 4 stalks Celery Sliced
- Dark Green Leaves from Celery (If any) Chopped
- 1.5 lbs Chicken Breast Shredded
- 8 cups Chicken Broth
- 3/4 cups Dried Rice Rinsed
- 3 Carrots Sliced or Chopped
- 1 Jalapeno (or less to taste) Seeded, and Chopped.
- 1/4 tsp Red Pepper Flakes (or less to taste)
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Turmeric
- 4 tbsp Fresh Cilantro Chopped
- 4 Garlic Cloves Minced
- 2 tbsp Extra Virgin Olive Oil
- 1 Lemon Cut Into Wedges
- Salt & Pepper
- Avocado For Garnish
- Heat a dutch oven over medium high heat and add olive oil once heated. Then add the vegetables (minus the garlic) and sautee for 3-4 minutes until soft.
- Add garlic and dried spices and sautee another minute, until fragrant.
- Add chicken broth and bring to a boil.
- After the broth is boiling, reduce heat to a simmer and add the dried rice to the pot, cover and stir often.
- After about 20 minutes of simmering add the shredded chicken and continue to simmer another 5 minutes.
- Serve garnished with a drizzle of olive oil, cilantro, green onions, and avocado.