Raleigh Way's Light Chicken Soup, Mexican Style

An Authentic Mexican Recipe
This is a light chicken broth soup with mexican garnishes.

Ingredients:

  • 3-5 chicken breasts, fresh or frozen
  • 80 to 100 oz. of regular, canned chicken stock
  • 4 to 6 diced scallions
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of rosemary
  • Dash of cumin
  • 1 to 2 teaspoons course ground pepper
  • Salt to taste (Cook the chicken and then taste the broth before you add salt.)

Adjust spices to your taste.

Optional Ingredients:

  • Diced zucchini
  • Diced yellow squash
  • Baby carrots
  • Diced small red potatoes
  • Diced celery
  • Other vegetables to your taste (hominey, cauliflower, sliced raddishes, whatever...)

Garnishes:

  • 1/2 bunch minced (diced) fresh cilantro leaves
  • 1 haas avocado, cut into small or large chunks
  • 1 package shredded lettuce
  • 1 lime, cut into quarters

Notes: The cilantro, avocado, shredded lettuce and limes are used to top the soup as garnishes when the soup is served. You can use none, or all of the garnishes.

Preparation:

  1. Place chicken, chicken broth, half of the scallions, thyme, rosemary and pepper in a large pot and boil until the chicken flakes apart easily with a fork. Cook until done. Break up the chicken into bit-size pieces when it is done.
  2. Add vegetables of your choice and cook until done.
  3. Mince the cilantro with a sharp knife.
  4. Cut the limes into quarters.
  5. Cube the avocado just before you serve the soup.

The recipe is mine; the picture came from Adventures in Mexican Cooking - Yes, I stole it. Mum is the word...Serving the Meal:

  1. Ladle chicken and broth into soup bowls.
  2. Top the soup with one or all of the garnishes. Squeeze one quarter of a lime into each bowl.