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Mexican Style Chicken Soup
The Mexican style chicken soup is made with homemade chicken stock, corn, collard green, and other flavor packed toppings.
Prep Time
1 hr
Cook Time
45 mins
Additional Time
1 d
Servings:
6
Course:
Soup
Cuisine:
Mexican
Ingredients
For chicken stock
- 3 1/2-4 lb whole chicken cleaned
- 1 leek or 1 large onion, cut up
- 2-3 celery cut up
- 1 garlic head, break apart
- 1 Tbsp black peppercorn whole
- 10 C water
For soup
- 2 Tbsp olive oil
- 1 onion small, chopped
- 1 carrot sliced
- 2 garlic cloves chopped
- 6-8 corn frozen niblets
- 3/4 lb collard green frozen, chopped
- chicken shredded, reserved pieces
- black pepper to season
- salt to season
- 4 C rice hot
For toppings (choose from)
- tomato cilantro, green or red chili, chili flakes, lime, green onion, avocado, cumin, nutmeg, parsley, dill, oregano, etc.
Instructions
- To make stock, combine all ingredients in a big pot over high heat. Add water, cover the lid, and let it boil. Reduce the heat to low, and simmer for at least 1 hr until the chicken legs are falling off from the body. Take the chicken out, let it rest. Shred chicken into bite size. Drain the stock in a mesh to reserve, and discard all the vegetables. Let the stock to cool down and chill for couple of hours. You can easily remove the fat floating on top with a spoon when chilled.
- To make the soup, saute onion, garlic, and carrot with olive oil in a big pot for 2 minutes over medium high heat. Add the chicken stock, let it boil and reduce he heat to medium-low. Add corn, chicken and collard green. Let it boil first and reduce the heat to low, cover the lid and simmer for another 10-15 minutes until all the vegetables are tender. Season with some salt and pepper.
- To serve, place some hot cooked rice (about 1/2 cup or less for each serving) in a serving bowl, pour the hot soup over rice. Top with some tomatoes, cilantro, lime wedge, chili, fresh herbs etc. Serve immediately.
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