Description
A warm and comforting Mexican chicken soup made with rich chicken broth and fresh vegetables.
Ingredients
- 3 bone-in chicken thighs
- 6 drumsticks
- 8 cups water
- 1/4 white onion, quartered
- 4 garlic cloves, halved
- 3 bay leaves
- 2 Roma tomatoes, diced
- 1 tsp chicken bouillon
- 1 tsp tomato bouillon
- Salt (to taste)
- 3 ears corn, cut in halves
- 4 carrots, peeled and chopped
- 3 small potatoes, quartered
- 2 zucchini, sliced into half-moons
- A handful of fresh cilantro, chopped
Instructions
- In a large pot, combine 8 cups of water, bone-in chicken thighs, and drumsticks. Add the quartered white onion and halved garlic cloves.
- Incorporate the bay leaves, and season with salt to taste. Bring to a rolling boil, then reduce heat to maintain a gentle simmer.
- Cook the chicken for approximately 40-50 minutes, skimming any foam that rises for a clearer broth.
- While the chicken cooks, prepare the tomato sauce by blending the Roma tomatoes, a small piece of onion, a garlic clove, chicken bouillon, tomato bouillon, and hot broth. Strain the sauce into the pot and stir.
- After the chicken has cooked, add corn, carrots, and potatoes. Simmer for about 15 minutes, or until the potatoes are nearly tender.
- Finally, add zucchini and fresh cilantro. Cook for another 5-7 minutes until all vegetables are tender.
- Taste and adjust the seasoning, adding more salt or bouillon as necessary.
- Ladle the hot broth into bowls and serve with warm corn tortillas, lime wedges, and sliced avocado.
Notes
For a flavorful broth, maintain an even simmer and adjust seasonings to taste. Enhance freshness with lime juice before serving.