Mexican chicken soup

Right after Martin Luther King Day this year, I started feeling really sick after work. My stomach hurt so bad and I thought I had a 24 hour stomach bug. I was in pain all night, but didn’t have stomach virus symptoms. In the morning, I started having pain on my right side and I just knew I was having appendicitis. So I had Pat drive me to the emergency room at 7am that morning and by 2pm I was being wheeled down to surgery. Thankfully my appendix did not rupture and the surgery went smoothly. I spent the night in the hospital and the day that I came home, Pat made me this delicious soup. I’d say it helped heal me!

I’ve tried a lot of Mexican chicken soups and I have to say, this one is number one on my list. It has so much flavor and the kind of flavor that when you taste it, you say dang that’s a Mexican soup! And that flavor comes from the masa, which is the ground corn that you make tamales or tortillas with. The masa just adds that umami Mexican flavor that really elevates the soup.

We put fresh black eyed peas in the soup because we had them left over from another dish we made, but you could do pinto beans or black beans. I was very pleased with the black eyed peas and would recommend trying them.

IMG_0192

Mexican chicken soup

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Olive oil
1 yellow onion, diced
4 cloves garlic, minced
2-3 carrots, diced
4 stalks celery, chopped
Salt and pepper
1 tbsp ground cumin
1 can diced tomatoes
1 cup frozen or fresh corn
1 cup black eyed peas, fresh or canned
1 rotisserie chicken, shredded
6 cups chicken broth
2 tbsp masa
1 bunch cilantro, chopped
Juice of 1 lime

For serving:

Tortilla chips
Sour cream
Lime wedges
Avocado
Pepper jack cheese

Heat some olive oil in a Dutch oven. Cook the onion for about 7 minutes or until soft and starting to brown. Add the garlic and cook for another minute. Add the carrots and celery and cook for another minute. Add from tomatoes to chicken broth. Bring to a boil, reduce to medium low and simmer for about 20 minutes. Stir in the masa, cilantro and lime juice.

Serve in a bowl topped with chips, cheese, sour cream, lime and/or avocado. (All of these things or a few).

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