Mexican Chicken Soup: The Authentic Recipe and a Keeper!

Mexican Chicken Soup: The Broth. The Flavour. This is the one.

This Mexican Chicken Soup. It’s all about the broth. Oh, Mama!

The fixin’s enrich the meal and eating experience, but without this spectacular broth as the foundation, they would be fixin’s in a void, like so often is the case with a restaurant Mexican Soup.

I tasted a Rick Bayless Mexican Soup broth once and was nevermore the same. The lime is key. The aromatics: key.

The chicken? It is delicious, but I don’t eat meat, so I am fine removing it. The rest is all “Glory, Glory, Hallelujah”! Seriously and Sincerely.

Mexican Chicken Soup: Mis en Place

The fresh corn niblets and kidney beans are added at the end. These additions make the soup a full meal and contribute to the textural contrast.

Yet, the broth is sensational before they are added, if you are looking to just make the broth or a Mexican Chicken Lime Soup.

Love my grapefruit spook for deseeding hot peppers. I only used half. We are not lovers or spicy heat anymore.

Mexican Chicken Soup: Preparing and Sautéing the Aromatics

I can’t even. Love that I had the oregano and the cilantro in my garden. This combination of aromatics is one I would not have come up with on my own.

If you are not making this soup in a Thermomix machine, you can use your blender or food processor, but this is the consistency you want. It is already sautéed in the above images.

Mexican Chicken Soup: Making the Soup

Having ordered far too many “Taco Soups” or “Mexican Chicken Soups” and noting all of them lack lime, I have been scrounging and reading all sorts of recipes to get a good broth base. This is the one.

The lime juice and lime halves go into the sautéed aromatics with the chicken and broth to cook.

Mexican Chicken Soup: The Limes

The boiling hot lime halves are then extracted and cooled a bit to enable touching. Turn them inside out and squeeze the dickens out of them. Get every last bit of juice and juicy flesh available, sans seeds, back into the soup.

Mexican Chicken Soup: Finishing the Soup

Above, left: soup with corn and beans just added. Above, right: soup with corn and beans cooked for 4 minutes.

Mexican Chicken Soup: Garnishing the Soup

Prepare your garnish during the 10-15 minutes your soup cooks. Above is a generous portion for one bowl, only. I didn’t use quite all of it.

That broth. I cannot describe how delicious it is. The soup is substantial, but you can see from the spoonfuls above, that there needs to be a greater variety of colour and texture and flavour in this bowl

Fill 6 bowls generously with the soup. Take the fixin’s and portion them on top in quadrants: red across from one another and green across from one another.

Finely shredded cabbage mounded in the middle.

And toss those cilantro leaves over to one’s heart’s content.

Mexican Chicken Soup: Serving the Soup

Are you going to make it? Please let me know! Have you a favourite Mexican Soup recipe? Tell me why. I am never making another. Never looking further for a recipe. This is the prize. This is “the one”. I love it. It is a keeper and even Vanja has welcomed this one to the family!

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