Mexican Cat Soup

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 pound (450g) chicken breast, cooked and shredded 1 pound (450g) chicken breast, cooked and shredded
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Stir in the diced tomatoes, carrot, potato, and minced jalapeno pepper. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the cumin powder, paprika, dried oregano, and bay leaf to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.
6. 6.
   Add the shredded chicken breast to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the bay leaf from the soup before serving.
9. 9.
   Garnish each bowl with fresh chopped cilantro.

Treat your ingredients with care...

• Chicken breast — To save time, you can use pre-cooked rotisserie chicken or leftover roasted chicken instead of cooking the chicken breast from scratch.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• Serve the soup with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before adding the shredded chicken.

Serving advice

Mexican Cat Soup is best served hot in individual bowls. Accompany it with warm tortillas or crusty bread for a complete meal.

Presentation advice

Garnish each bowl of Mexican Cat Soup with a sprinkle of fresh chopped cilantro to add a pop of color and freshness.