When I was a kid I always remember there being a bag of Chicharrones aka fried pork rinds in the house. While my family loved to snack on them, I find them to be a great accompaniment to my Mexican Chicken Soup.
2 Tablespoons olive oil
1 clove garlic, minced
1 onion, diced
1 bell pepper, diced
2 chicken breast halves, bone in
1 (28 ounce) can diced tomatoes
3 (14 ounce) can chicken broth
1-1/2 teaspoon ground cumin
1-1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups corn
2 roma tomatoes, diced
2 avocados, diced
In a large pot** sauté the garlic, onion and bell pepper in the olive oil. When soft, add the chicken broth, diced tomatoes, and the 2 chicken breast halves.
Cut the chicken down to the bone (not through), so that it’s still attached, but in smaller pieces. That way it will cook faster. I like the chicken bone-in because it’s more flavorful when it simmers down. At the end you’ll just pull out the bones and skin.
Add the cumin, chili powder, garlic powder, salt and pepper.
Bring to a boil, then simmer for 1-1/2 hours. Stir in the corn and serve.
I like to serve this soup in bowls, over rice – and topped with diced tomatoes, avocados and of course, chicharrones!
The kids love this dish, I think it’s the warmth of the soup and the crunch of the chicharrones. Perfect for winter, though our winter here in SoCal is 75 degrees. Sorry folks!