Creamy Mexican Chicken Soup
Recipe: #23604
April 26, 2016
Categories: Chicken, Corn, Sweet Potato/Yam, Mexican, Southwest, One-Pot Meal, Game/Sports Day, Potluck, Sunday Dinner, Heart Healthy, No Eggs, Non-Dairy, Frozen Vegetables, Canned Tomatoes, Spicy, Mexican Chicken, more
"This originally was actually a paleo recipe, which I saw on a friends post; and, it sounded really good. So, why not give it a try. I did ... and, admit, I was pretty impressed; however, I had to change it up a bit - basically, a bit more spice and some of my favorites. And, I did thicken it a bit with a little masa harina; but, that is optional. And, the garnish is what makes the soup for me. Serve with warm tortillas and a fruit salad."
Original is 7 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (609.2 g)
- Calories 927.7
- Total Fat - 52.4 g
- Saturated Fat - 30.4 g
- Cholesterol - 199.5 mg
- Sodium - 1602.8 mg
- Total Carbohydrate - 91.7 g
- Dietary Fiber - 19 g
- Sugars - 8.3 g
- Protein - 28.4 g
- Calcium - 151.4 mg
- Iron - 6 mg
- Vitamin C - 55.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Roasted Red Pepper ... You can roast peppers right on a gas burner, grill, under a broiler; or even in a very hot oven. I prefer the broiler which is quick and easy. Place the pepper right on the grate under the broiler - I use the 2nd shelf down. Broil the peppers until the skin is well charred on each side, probably 5-7 minutes; and keep an eye on it. Then, transfer to a bowl, and cover with plastic wrap. You can also throw them in a small paper bag too. After 15 minutes the pepper is ready to peel. Scrape off most of the charred skin using your hands; or, the back of a knife - don't rinse under water ... and, don't worry if you get it all off. Cut, remove the seeds, ribs; and, rough chop.
Step 2
Soup Base ... Add the olive oil to a large soup pot and bring to medium heat. Add the onion, celery, garlic, salt and pepper; and saute on medium heat for 3-4 minutes stirring often - do not let it burn. Then, add the roasted red peppers, chipotles in adobo (start with 1, you can always add more), squash, tomatoes, green chilies, dried oregano; and, cook a couple of minutes until everything is combined. Then, add the chicken broth; and bring to a light boil; reduce to a simmer for 15 minutes until all the vegetables are tender. At this point, taste for seasoning ... you may want to add a bit more salt or pepper; or, even a bit more chipotles in adobo. How spicy you want it, is totally up to you.
Step 3
Puree ... Add the masa harina (or you can use a tortilla cut up), cook just a minute; then, puree the soup until you get a smooth and creamy texture. You can do this in a blender, food processor; or, use a stick blender - which is what I do. How much masa you add is up to you; I like to thicken the soup just a bit. A tortilla torn in to small pieces will basically do the same thing.
Step 4
Finish ... Add the chicken, corn, scallions, and (optional black beans); then, bring back up to medium heat. Then, when ready to serve; add the lime zest, juice, and cilantro.
Step 5
Serve and ENJOY! ... Ladle the soup into bowls; or serve in a big pot family style. Garnish with the red pepper strips, sour cream (or greek yogurt), sliced olives, extra cilantro; and, a warm/grilled tortilla or chips on the side.
Step 6
NOTE: I used the paleo recipe as a base; but, this is NOT paleo; I just really enjoyed the flavors of the original recipe.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use Mexican oregano for the best flavor in the soup.
- If you don't have a rotisserie chicken on hand, you can use any cooked chicken you have available.
- Tomatoes: Replace the fire roasted tomatoes with a can of diced tomatoes. The benefit of this substitution is that it provides a milder flavor, allowing the other spices to stand out more.
- Chipotles in Adobo: Substitute the chipotles in adobo with jalapenos. The benefit of this substitution is that it will provide a milder heat, allowing the other flavors to be more prominent.
Vegetarian Variation Substitute the chicken with 2 cans (15 ounces each) of chickpeas, drained and rinsed. Omit the chicken broth and replace it with vegetable broth. Add 1 teaspoon of smoked paprika for additional smoky flavor.
Mexican Rice: Mexican Rice is a flavorful, easy side dish that pairs perfectly with Creamy Mexican Chicken Soup. It's made with long grain rice, onion, garlic, chicken broth, and a few spices. The rice absorbs all the flavors of the broth, making it a delicious accompaniment to the soup.
Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with Mexican Rice. They are made with cooked pinto beans, onion, garlic, and a few spices, then mashed and fried until creamy. The creamy texture and savory flavor of the beans provide a delicious contrast to the light and fluffy Mexican Rice.
FAQ
Q: Can I make this soup vegetarian?
A: Yes, you can make this soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You can also add extra vegetables like mushrooms, zucchini, or carrots.
Q: How long does this soup take to make?
A: This soup usually takes about 40 minutes to make, including prep time. You can reduce the time by using pre-chopped vegetables and pre-cooked chicken.
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Fun facts:
The chipotle pepper, which is used in this recipe, is a smoked and dried jalapeno pepper, originating in Mexico. It was made popular in the United States by celebrity chef Rick Bayless, who has been credited with introducing Americans to Mexican cuisine.
The garnish in this recipe, which includes red pepper strips, sour cream, olives, and cilantro, is a traditional accompaniment to Mexican cuisine and is known as "Pico de Gallo". It was first documented in the early 1700s in Mexico and has been popular ever since.