Name: Mexican Chicken Soup
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: Serves 6-8
Ingredients: 2 lbs (900g) bone-in, skin-on chicken pieces (thighs and drumsticks preferred); 10 cups chicken broth or water; 1 large white onion, quartered; 4 large carrots, peeled and cut into 2-inch pieces; 3 celery stalks, cut into 2-inch pieces; 4 medium potatoes, peeled and quartered; 2 zucchinis, cut into thick rounds; 2 corn on the cob, cut into 2-inch pieces; 1 large ripe tomato, diced; 4 cloves garlic, minced; 2 bay leaves; 1 tablespoon dried Mexican oregano; 1/4 cup fresh cilantro, chopped; 2 tablespoons fresh lime juice (plus lime wedges for serving); Salt and freshly ground black pepper, to taste

Instructions

Prepare the chicken

Season the chicken pieces generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat and brown the chicken pieces on all sides, about 5-7 minutes. This step adds tremendous flavor to the broth.
Start the broth

Add the quartered onion, minced garlic, bay leaves, and chicken broth or water to the pot with the browned chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is tender and cooked through.
Remove the chicken

Once the chicken is cooked, remove it from the pot and set aside to cool slightly. When cool enough to handle, remove the meat from the bones, shred it into bite-sized pieces, and discard the skin and bones. Keep the meat covered and set aside.
Add the vegetables

To the simmering broth, add the carrots, celery, and potatoes. Cook for 10 minutes, then add the corn and zucchini. Continue cooking for another 10-15 minutes, or until all vegetables are tender but not mushy.
Final touches

Return the shredded chicken to the pot. Add the diced tomato, Mexican oregano, chopped cilantro, and lime juice. Stir gently and simmer for an additional 5 minutes to let the flavors meld. Taste and adjust seasoning with salt and pepper as needed.
Serve hot

Ladle the soup into large bowls, ensuring each serving has a good portion of chicken and vegetables. Garnish with additional fresh cilantro and serve with lime wedges on the side for squeezing over the soup. Traditional accompaniments include warm corn tortillas, diced avocado, and fresh salsa.

Mexican Chicken Soup

Ingredients

Instructions

Nutritional Information