Chicken
Broth, or Mexican Chicken Soup – Mmmmm!
Return home with
wet feet after a day of fighting with your umbrella in the wind and enjoy a bowl of this incredibly COMFORTING soup. Yes!
No penicillin is needed to heal the heart and calm the mind. Just delicious touching goodness.
More Mexican Soup Recipes:
Shrimp BrothShrimp BrothAlbondiga BrothFish Broth How to
make it
!["A](http://inmamamaggieskitchen.com/wp-content/uploads/2020/09/Chicken-Simmer-Pot.jpg")
- Cook the chicken
- Simmer for 1 hour.
.
What kind of meat chicken use?
In Mexico, every part of the chicken is used. There is no waste. If you go to a restaurant, you might see chicken thighs in your Mexican chicken soup.
Remove the chicken and
- reserve the broth
- Let cool slightly before crushing
.
.
This is shredded and cooked chicken thighs and chicken breast.
Leftover
Chicken Recipes:Chicken EntomatadasChicken EnmoladasChicken Salad
- Chop all the vegetables.
- Set them aside until ready to use.
See that corn staring at you? Chop the ear into small 3-inch pieces and let them cook with the other ingredients.
The longer they simmer, the better. Yum! Yum!
This is
an authentic Mexican chicken soup recipe that you’re going to love
.
This Mexican pumpkin (see image above) is easy to find in California. If you can’t find it, you can use zucchini.
Pro tip:
Cut your veggies as soon as you get home from the grocery store. That way, cooking is easier throughout the week.
When it comes to vegetables, why chop twice? If you know you’re going to use carrots for a dish tomorrow, chop more and store them in a plastic container.
More Mexican chicken recipes:
Poblano Chile Cream ChickenChicken Tinga ToastChicken Chicken <
img src=”https://inmamamaggieskitchen.com/wp-content/uploads/2017/02/Vegetables-Cooking-.jpg” alt=”A pot with vegetables cooking inside.” />
Vegetables Carrots
Onions Corn Zucchini (or zucchini) Chayote Celery Cabbage Parsely Cilantro Lemon juice
A mixture of any of these vegetables (or all) will make a hearty Chicken Broth. Skip the chicken and you’ll have Caldo de Verduras (or Mexican vegetable soup).
Chicken broth vs. water:
If you have homemade chicken broth, use it! There is a depth of flavors in it that are impressive and difficult to duplicate.
NOTE: Instead of chicken broth, add 8 cups of water + 2 cubes of chicken broth
.
Even just water alone is good in this recipe, but be sure to add salt
.
You can also use pre-made chicken broth and skip to step 9 in the recipe instructions.
For the slow cooker
Mexican chicken soup:
Yes, you can make this chicken soup in the slow cooker. Yay!
- Go to step 9
- Add all the ingredients in the slow cooker.
- Set to low temperature for 6 hours, or high for 4 hours.
- Shred the chicken before serving.
.
For an instant pot Mexican chicken soup
This comes together very, very quickly!
- Go to step 9
- Add all the ingredients to the instant pot
- Attach the lid. Press the pressure cooker. Set the timer 10 minutes.
- Complete natural release. Enjoy.
- Shred the chicken before serving.
.
.
How long does it last?
In the fridge, Chicken Broth lasts
- 3-4 days. In the freezer, Chicken Broth lasts 4-6
- months.
To add more spices:
Add more jalapeño, a few slices of fried dried ancho chili, crushed tree chili or piquin pepper.
You May Also Like:
Thighs of Chicken in Tamarind Cheese SauceMexican Chicken TortaChipotle ChickenMarinated Chicken, Pozole BlancoChicken in Cream Chicken
Broth,
or Mexican Chicken Soup, is a comforting and TASTY dish that everyone will enjoy. Serve with rice and tortillas.
Hungry for more?
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