Mexican-Style Chicken Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Taken from the September 2009 issue of Chatelaine. Feeds a large or very hungry family Ingredients:
3 green peppers, chopped |
3 tomatoes, chopped |
3 celery ribs, sliced |
2 onions |
2 jalapenos, chopped (seeded if you don't want it too spicy) |
14 -16 boneless skinless chicken thighs |
2 tablespoons ground cumin |
2 tablespoons oregano |
2 liters chicken broth |
2 cups corn (fresh, frozen or canned) |
2 limes, juiced |
1 cup cilantro, coarsely chopped |
Directions:
1. Cut chicken into bite sized pieces.
2. Lightly coat a large saucepan with oil and set over med-high heat.
3. Add about 1/2 the chicken without crowding.
4. Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
5. Repeat with remaining chicken.
6. Once all chicken has been removed, add onions, add more oil if needed.
7. Stir until slightly softened, about 2 minutes.
8. Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
9. Add to stock pot, add broth.
10. Bring to a boil, then reduce heat to med-low.
11. Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
12. Add corn during last 2 minutes of simmering.
13. Stir in lime juice.
14. Just before serving, top with cilantro.
15. Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.
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