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| Mexican Style Chicken Soup Rustic Style |
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| Mexican Style Chicken Soup, Home style |
No matter how you serve it Mexican Style Chicken Soup is a wonderful, deep flavored soup packed with seasonal vegetables.
The secret to this deliciousness, is the broth, cooked for hours, slowly poaching a whole chicken..this is NOT Mexican Fast Food.
The basic Soup Broth:
serves 8
1x 5 pound stewing chicken, cut up, kidneys ( if you don't remove it will result in a bitter broth, the kidneys are in the backbone) and giblets removed.
6 cups water
2 cups sliced onions
1 cup coarsely chopped celery
1 tsp sea salt
1/2 tsp ground black pepper
1 x 16ozs canned tomatoes in their juice, either diced or whole and chopped
2 cups coarsely chopped carrots
2 cups chopped onion
5 cloves garlic smashed and minced
In a large saucepan with a tight fitting lid ( a Dutch oven works great)
Add the water, the washed chicken pieces, celery, onion slices and salt & pepper.
Bring to boil and cover tightly Simmer for 2 hours, or until chicken is tender.
Remove from heat and remove the chicken pieces from the broth, and set them aside to cool.
Add the undrained can of tomatoes, the 2 cups onion, 2 cups carrots and minced garlic, simmer for a further 30 mins until carrots are tender, also remove and scum/fat from surface of broth.
Check seasonings (be careful adding salt as lime or lemon wedges used to serve also add salty flavors) and then carry on as for the following 3 recipes:
Mexican Chicken Soup Sopa de Pollo a la Mexicana
serves 8
Add 2 cups coarsely chopped zucchini or Mexican white squash & the chopped chicken* to the broth.
(*When the chicken is cool enough to handle remove all skin, bones and sinews, and chop the larger pieces into bite sized )
and simmer for 20 mins, add the 1 cup defrosted peas and 1/2 cup minced cilantro.
(you may also add corn on cobs cut into 3's) simmer further 15 mins.
Top with rest of minced cilantro and 2 avocados sliced.
Serve hot with lime wedges, tortillas and some chopped fresh white onions or scallions for diners to help themselves.
Custard Soup Sopa de Flan serves 4
Preheat oven 325F
in a medium bowl whisk together well,
3 large eggs
1/2 cup milk
1/4 tsp salt dash black pepper
Pour into a buttered 8x4x2 inch loaf pan and place in a roasting pan of hot water and bake middle oven for 25-30 mins or until set.
Remove from oven and when cool enough remove from water bath and set aside to cool.
When cold cut into small squares, set aside.
For the soup
Make a white roux with 2tbsp butter and
2 tbsp all purpose flour
Then add 2 1/2 cups of the chicken broth
and bring to high simmer stirring well.
When this has thickened slightly add
3/4 cup single or whipping cream, and the custard cubes.
On low simmer heat through and serve in warmed bowls.
This is a light and delicate soup and very good for invalids.
Ranch Style Chicken Soup Sopa Ranchera
serves 4
1 cup minced onion
1 tbsp safflower oil
4 cups chicken broth
1/4 cup long grain rice (if using brown rice, pre-cook)
1/4 cup tomato puree
1/4 tsp sea salt
pinch black pepper
1 cup defrosted peas
Saute the onion in the hot oil, until opaque, then add the stock and bring to boil.
Add the tomato puree and rice, simmer for 25 mins covered,
Add salt & pepper to taste and add the peas.
Simmer for further 5 mins and serve.
Variations :
add whatever seasonal vegetables are available.
I like to cook my chicken in a crockpot, which makes a very concentrated chicken broth, then, add more water later for making soups.
The cooked chopped chicken can be added to any of the soup recipes for the final 20 mins if simmering.
TORTILLA "CROUTONS" here's a great way to use up any corn tortillas and they are also great with salads as well as soups.
They are also Gluten free!!
7 x 6inch corn tortillas
1/4 cup milk
1/2 cup minced onion or scallions
2 cloves garlic smashed and minced
1 large egg
1/4 cup shredded Cheddar or Jack cheese
1/2 tsp sea salt
1/4 tsp ground black pepper
Grape seed or peanut oil for frying at high temps
Rip the tortillas into small pieces and soak in the milk for about 10 mins.
Then place in a blender or processor and blend until smooth.
In a medium bowl combine the tortilla mix with the onions, cheese, beaten egg and salt and pepper.
Set aside for 30 mins.
Then using a tablespoon, shape into small balls about the size of a walnut, and fry in 1/2 inch hot oil for about 2 mins per side, turning once.
Drain on Kitchen paper or wire rack and serve warm either IN the soups or on the side.
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