Description
A comforting and nourishing Mexican chicken soup rich with tender chicken, vibrant vegetables, and aromatic herbs.
Ingredients
- 3 bone-in chicken thighs
- 6 drumsticks
- 8 cups water
- 1/4 white onion
- 4 garlic cloves
- 3 bay leaves
- 2 Roma tomatoes
- 1 tsp chicken bouillon
- 1 tsp tomato bouillon
- Salt (to taste)
- 3 corns (cut in halves)
- 4 carrots (peeled and chopped)
- 3 small potatoes (quartered)
- 2 zucchini (sliced in half moons)
- A handful of fresh cilantro
Instructions
- In a large pot, combine 8 cups of water, bone-in chicken thighs, and drumsticks. Add the quartered white onion and halved garlic cloves to the mixture.
- Incorporate the bay leaves and season with salt to taste. Bring to a rolling boil, then reduce the heat to maintain a gentle simmer.
- Allow the chicken to cook for approximately 40-50 minutes, skimming off any foam that rises to the surface for a clearer broth.
- While the chicken cooks, prepare the tomato sauce. In a blender, combine the Roma tomatoes, a small piece of onion, a garlic clove, chicken bouillon, tomato bouillon, and hot broth. Blend until smooth, then strain the sauce into the pot and stir to combine.
- After the chicken has cooked, add the corn, carrots, and potatoes to the pot. Continue to simmer for about 15 minutes or until the potatoes are nearly tender.
- Finally, introduce the zucchini and fresh cilantro, cooking for another 5-7 minutes until all vegetables are tender but still hold their shape.
- Taste and adjust the seasoning, adding more salt or bouillon as necessary.
- Ladle the hot chicken broth into bowls and serve with warm corn tortillas, lime wedges, sliced avocado, or rice.
Notes
Use high-quality chicken and fresh herbs to enhance flavor. Save leftover broth for other soups or cooking grains.
