Mexican Chicken Soup
Alejandra Cota
There’s nothing better than a Mexican chicken soup to warm up your heart and belly during the winter season! Prepared with the special and tasty touch of bay leaf, this nourishing chicken soup featuring shredded chicken, white rice, and veggies, is really easy to prepare and it is just what cold weather calls for.
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Ingredients
10
Portions
  • 3 liters water
  • 1 chicken breast, bone-in and skin-on
  • 1/2 onions
  • 1 clove garlic
  • 3 leaves bay
  • 1 pinch salt
  • 2 ears corn, cut into quarters
  • 2 carrots, peeled and cut into medium-sized cubes
  • 2 zucchinis, cut into large cubes
  • 1 potato, cut into medium-sized cubes
  • 1 celery, cut into chunks
  • 1/4 bunches fresh cilantro
  • 1 serrano chile, cut into round slices, for serving
  • 1 cup white rice, cooked, for serving
  • lime, cut in half, for serving
Preparation
20 mins
1h
Easy
  • In a pot, heat water over high heat and add chicken breast, onion, garlic, bay leaf, and salt. Cook until chicken is cooked through. Skim scum off the broth.
  • Remove chicken breast from broth, skin, and shred. Set aside.
  • Strain chicken broth to skim fat off.
  • Place chicken broth in a small pot. Add vegetables starting with those that take longer to cook: corn, carrot, potato, zucchini, celery, and cilantro. Cook until cooked through.
  • Serve classic chicken soup with white rice, shredded chicken, serrano chile round slices, and some drops of lime juice.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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