Mexican Chicken Soup

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil.
2. 2.
   Add the chicken pieces, carrots, potatoes, onion, garlic, corn kernels, cumin, oregano, and bay leaves to the pot.
3. 3.
   Reduce the heat to low and let the soup simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
4. 4.
   Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   Serve the Mexican Chicken Soup hot, garnished with fresh cilantro and lime wedges on the side.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before adding them to the soup to reduce the fat content.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Lime — Squeeze fresh lime juice just before serving to maximize its freshness and tanginess.
• Fresh cilantro — Add the chopped cilantro right at the end to preserve its vibrant color and aroma.
• Corn kernels — If fresh corn is not available, you can use frozen or canned corn as a substitute.

Tips & Tricks

• For a spicier version, add a chopped jalapeño or serrano pepper to the soup.
• To make the soup heartier, you can add cooked rice or noodles.
• If you prefer a clearer broth, you can strain the soup before serving.
• Customize the toppings by adding avocado slices, diced tomatoes, or a dollop of sour cream.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Mexican Chicken Soup in deep bowls, allowing the flavors to meld together. Accompany it with warm tortillas or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro and a lime wedge on the side. The vibrant green color of the cilantro and the bright citrusy touch of the lime will add visual appeal to the dish.