Chicken soup is always good on a day when you are feeling sick. I made 3-9: Mexican Chicken Soup on a really hot day, basically the worst type of day to make chicken soup. I was able to freeze and store all of this soup for future meals. Later on in the week that I made this soup, I caught a nasty cold and having a stockpile of chicken soup really helped me feel better.
The spice mixture is the only part of this soup that is remotely Mexican.
Editor’s note: Simply Delicious has another “Mexican” soup–check out 3-15: Quick Mexican Soup if you want what is essentially a ground-beef version of this soup.
I just put the spice mixture into the soup directly, it was needed to give the soup that extra kick it needed.
This recipe uses so many colorful ingredients: tomatoes, celery, onion, peppers, and carrots provide the base for this tasty soup.
I forgot to include the potatoes in the main ingredient photo.
Chicken soup is the best. The chicken thighs are cooking in boiling water while I chop the carrots. Here’s where I added the carrot pieces.
Next I chop the leeks and add them into the pot.
Chopped onion always makes me cry. This recipe calls for 2 onions, but this was one and a half and it seems like a lot of onion.
Here’s where I added some seasonings and bay leaf and turned the heat down.
At this point, I cover the pot and let the soup cook for a while.
I prepared the other vegetables in a bowl before adding to the soup. Chopping celery is easy, peeling and chopping potatoes is not fun. Luckily, I bought the peppers pre-chopped. Anything to make finishing the recipe an easier task is alright with me.
I removed the chicken and broth into a separate bowl, poured the soup back into the pot though cheesecloth and a strainer.
Only a few more ingredients to add. Here’s where I added the can of tomatoes and potatoes.
I’m getting ready to bring the soup to a boil in this shot.
There is only one last step. Add the chicken to the soup pot and heat through. I cooled the soup down after I removed it from the heat and stored it in the freezer and fridge. I ate this soup for over a week. Because I didn’t eat it that night, I forgot to shoot a final photo.
Here’s a bowl of chicken soup similar to the one I served. All credit to the original photographer. It’s not the most Mexican soup I’ve ever eaten, but it got the job done.