Search This Blog

Tuesday, April 27, 2010

Rustic Mexican Chicken Soup

Sunday was wedding dress shopping day with my cousin Sarah and I woke up sick!  Fever, cough, the whole 9 yards!  I was so bummed!  All day I kept wanting something really hot and spicy to take care of my sinuses.  I couldn't get off the couch and I couldn't believe it!  I mean, how many more times will I be asked to help shop for a wedding dress??? 

Well, now that I'm recovered, I still want something hot and spicy and Rick Bayless was going to provide his Rustic Ranch Style Soup.  Ok, he wasn't really stopping by to cook for me, but his recipe was the impetus for my version of this hot and spicy mexican chicken soup.  It's pretty close to the original.  I love to serve this in glass bowls because it's so pretty!

This is a great dish for Cinco De Mayo coming fast on May 5th! I've always wanted to serve this with hot and spicy fresh homemade corn fritters!  Hmmm...I think that may have to be my Cinco De Mayo menu, along with the obligatory margarita's!

One tip, when I seed jalepeno's, I use a small melon-ball tool..scoops those seeds right out.

Rustic Mexican Chicken Soup
4 quarts chicken broth (homemade is best!)
4 chicken bouillon cubes
1 large head of garlic, unpeeled

3 fresh jalapeño chiles, stemmed, julienned into thin sticks
1 medium white onion, diced
4 large ripe tomatoes, diced or canned diced in a pinch
Salt to taste
1.5 cup rough chopped cilantro
About 1 cup coarsely shredded cooked chicken (I don't always include this...but it's delicious)

1 lime, cut into wedges
2 c. frozen corn, defrosted
1/4 c. milk

1. Measure the broth into a large (6-quart) pot and add the chicken bouillon. Slice the unpeeled head of garlic in half width-wise and add both halves to the broth (yes, the papery skin on the garlic goes in). Bring to a boil, then simmer over medium heat for about 1 hour.  Remove the garlic and discard.

2. While the broth is simmering, cut the chiles in half lengthwise, and cut out the seed pod. Slice into very thin lengthwise strips, and set aside with the diced onion and tomatoes.
Season the broth with salt, then add the chiles and onion, partially cover and simmer for 7 minutes. Add the tomatoes, cilantro, corn and optional chicken and simmer another 3 minutes, then ladle into warm bowls. Pass the lime separately for each to squeeze in to their liking.  I also like to add a splash of milk, just to make the dish opaque.


  1. With the cold weather, I am looking forward to trying this recipe! You have a wonderful blogsite with lots of recipies that I look forward to trying. We'll cook together again soon!

  2. Thanks Leana; My plan is to print all these recipes out for Jack someday so the entire blog are the recipes he loves.