Mexican Chicken Soup
Growing up there was always 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.
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!
Mexican Chicken Soup
Ingredients:
ingredients:
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
Toppings:
2 roma tomatoes, diced
2 avocados, diced
Chicharrones
Instructions:
In a large pot saute 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.
Serve over rice topped with diced tomatoes, avocados and chicharrones.
This has to be my FAVORITE of all of your recipes. It just tastes SO Mexican! It reminds me of my Mom’s cooking, even though she never made anything like this (weird, huh?). Thank You for posting this!!