Mexican Chicken Soup is the best chicken soup ever, in my humble opinion. Great cold fighter. So delicious, you might want to eat it every day. It freezes well, so keep some in your freezer for when you need a stupendous chicken soup.
Mexican Chicken Soup, Excellent Cold Fighter
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about my all-time favorite soup, Mexican Chicken Soup. I am a big believer in the power of chicken soup. I eat it and I immediately feel better. Think you’re getting a cold? Eat some chicken soup. And if you’re going to eat it, why not eat the best chicken soup ever? It freezes well, too, so when you make it, save some in the freezer for the next time you are feeling “puny” (as they say in Virginia when you just feel a little under the weather).
This Mexican Chicken Soup recipe calls for a five-pound chicken. It doesn’t have to be exactly five pounds; four pounds will do. The original recipe comes from Better Homes & Gardens’ Mexican Cook Book. I love this cookbook; the recipes are all super good.
The addition of avocado just before serving makes the recipe unique and especially tasty. See what you think, and be sure to comment below when you make it. Do you like the avocado?
Check out the recipe.
Mexican Chicken Soup Recipe
You will need a good soup pot for this recipe. Do you have one? This is my favorite:
Mexican Chicken Soup
The BEST chicken soup ever! Good cold fighter. The flavor is amazing. Tomatoes and chicken broth will perk you right up.
- 1 4-5 pound stewing chicken
- 6 cups of water
- 3 to 4 onion slices
- 3 stalks of celery cut up
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 16-ounce can of diced tomatoes
- 3 medium carrots peeled and sliced in rounds
- 1 medium onion chopped
- 4 teaspoons instant chicken bouillon granules
- 1 small zucchini thinly sliced in rounds, and then quartered
- 1 cup frozen peas
- 1 small avocado seeded, peeled and sliced (or cut in bite-sized pieces)
- In a Dutch oven or soup pot, combine the chicken, water, onion slices, celery, salt and pepper.
- Bring to a boil and then reduce temperature to a simmer.
- Simmer for about two hours until the chicken is tender.
- Remove the chicken and vegetables from the broth.
When the chicken is cool enough to handle, remove the meat from the bones, and cut the meat into bite-sized pieces. Return the chicken to the broth. Throw out the bones and the old vegetables.
- Add undrained tomatoes, sliced carrots, chopped onions and the bouillon.
- Simmer, covered for 30 minutes or until the carrots are tender.
- Add the zucchini and peas.
- Simmer 5 to 10 minutes until the vegetables are tender.
Add the avocado just before serving.
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Mexican Chicken Soup Nutrition Information
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