Do you love the chicken soup served at Mexican restaurants? Then this recipe is for you! There’s just something so comforting about a hot bowl of chicken soup with fresh vegetables ….it always hits the spot.
This recipe will show you how to make this Mexican favorite completely from scratch, using simple, wholesome ingredients.
Time Summary
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: ~1 hour 45 minutes
Ingredients
- 6 chicken thighs (or drumsticks; dark meat makes the broth more flavorful)
- 6 cups water (add 1 to 1 ½ cups per chicken piece, enough to cover)
- 1 tablespoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon whole coriander
- 4 chopped garlic cloves
- 2 chopped celery stalks
- 2 chopped carrots
- 1 chopped zucchini
- 1 large russet or white potato (or 2 small), chopped
- 4 ears corn on the cob, cut into chunks
- 1 tablespoon cumin
- 1 chopped large shallot (or 1 medium white onion if not following migraine diet)
- 1 tablespoon vinegar (or lime juice if not following migraine diet)
Optional toppings: fresh cilantro, shredded cabbage, extra vinegar/lime juice, extra shallot/onion
Instructions
- In a large pot, combine chicken thighs, water, salt, pepper, coriander, and garlic. Bring to a boil.
- Rule of thumb: add 1 to 1 ½ cups of water per chicken thigh, just enough to cover.
- Once boiling, reduce to a simmer for 20 minutes, skimming off any foam that rises.
- After 20 minutes, remove the chicken skin. Continue simmering another 40 minutes.
- Remove the chicken and strain the broth. Taste it should be rich and full of flavor.
- Add celery, carrots, zucchini, potato, corn, cumin, and shallot (or onion). Simmer for 20–30 minutes, until vegetables are tender.
- Shred the chicken and return it to the pot. Adjust seasoning with salt, vinegar (lime juice if not following Migraine diet) as desired.
- Add as much chicken as desired
- Serve hot, topped with cilantro, cabbage, or any of your favorite garnishes.
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