Mexican Chicken Soup

Mexican chicken soup

Source: https://easychickenrecipes.com/spicy-mexican-chicken-soup-recipe/

This recipe has been modified from the original source. (Salt increased, lime juice decreased, modified for white rice, added jalapeño powder, etc.)

Options

• Add 1 medium zucchini, cubed, along with the rice.
• Add 1 Anaheim chili, diced, during sauté.
• Add 1 can of diced green chilies, during sauté.

Ingredients

• 4 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 1 tsp dried Mexican oregano
• 1 tsp paprika
• 1/2 tsp jalapeño powder
• 10 cups water or equivalent chicken/vegetable broth
• 2 large carrot, peeled and sliced
• 1 can (10 ounces) red enchilada sauce, medium
• 1 can (15 ounces) diced tomatoes
• 1 pound chicken pieces bone-in: legs, thighs, breasts (can substitute boneless skinless chicken breast)
• 2 tsp kosher salt
• 1/2 tsp black ground pepper
• 2/3 cup white rice
• 1 jalapeño, sliced
• 1 avocado, sliced
• Juice of 1 lime
• 1/4 cup cilantro, chopped (optional topping)
• Sour cream (optional topping)
• Cheddar cheese (optional topping)
• White onion, diced (optional topping)

Instructions

1. Put olive oil over medium heat in a large pot.
2. Add onion, garlic, cumin, chili powder, oregano, paprika, and jalapeño powder.
3. Saute for 7 minutes or until golden brown.
4. Add liquid, carrot, enchilada sauce, tomatoes, chicken, salt, and pepper.
5. Bring to boil, simmer on medium low heat for 1 to 1 1/2 hours.
6. Remove chicken from soup and shred. Put chicken back in the soup.
7. Add white rice and boil for 25 minutes.
8. Remove from heat, add jalapeño, avocado, and lime juice.
9. Serve, garnish with toppings.