Mexican Chicken Soup

    (49)
    1 hour 40 min

    This soup is hearty, delicious and perfect for the cold winter nights. Chicken is simmered together with sweetcorn, peppers and rice in a tomato soup base.


    47 people made this

    Ingredients
    Makes: 8 - 10 servings

    • 1 (1.35kg) whole chicken, cut into pieces
    • 4 litres water
    • 3 sticks celery, chopped
    • 2 cloves garlic
    • 1 onion, finely diced
    • 2 (400g) tins chopped tomatoes with juice
    • 2 cubes chicken stock
    • 1 red pepper, chopped
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon ground white pepper
    • 285g frozen sweetcorn kernels
    • 1 bunch spring onions, thinly sliced
    • 2 bunches chopped fresh coriander
    • 315g cooked white rice
    • salt to taste

    Method
    Prep:15min  ›  Cook:1hr25min  ›  Ready in:1hr40min 

    1. Place chicken and water in a stock pot and add onion, celery and garlic. Cover and bring to the boil. Reduce heat and simmer until chicken is tender, about 45 minutes.
    2. Remove chicken from stock and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, carrots, cumin, cayenne pepper, white pepper and stock cube to the stock. Cover and simmer 30 minutes.
    3. Add sweetcorn, spring onions and coriander. Simmer 10 minutes longer.
    4. Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls and garnish with cheese and tortilla chips.
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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (41)

    by
    25

    Better than southern homeade veggie soup fresh from the garden! I used both red bell pepper and carrots, extra spices (especially cumin), and substituted potatoes for rice. We can't stop eating it and it made plenty to share. MANY thanks to the submitter!!!  -  30 Jan 2002  (Review from Allrecipes US | Canada)

    by
    24

    I made this soup 2 days ago and it is no more it was awesome. I tripled the recipe added a teaspoon of cinnamon for warmth omitted the rice and my family loved it. I could eat this almost everyday... I have for the last two days. I used thighs instead of breast and instead of water I used chicken stock. It was gggggrrrreat!  -  30 Jan 2006  (Review from Allrecipes US | Canada)

    by
    15

    Awesome soup! This soup turned out SO well! You can def. add any veggies you want. I didn't use tortillas, to keep it healthier and it's still amazing. I would suggest, however, to season your chicken/stock with salt and pepper while it's cooking. Thanks for the recipe!  -  08 Nov 2004  (Review from Allrecipes US | Canada)

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