Jewish chicken soup with a Latin flavor. Who would have thought? A great twist on traditional soup, this also makes a filling weekday dinner.
Tortilla Soup (Mexican Chicken Soup)
Servings
10 Servings
Ingredients
- 3 1/2 – 4 pound whole chicken or chicken parts
- 3 quart water or enough to cover chicken
- 2-3 onions sliced (3 1/2 cups)
- 4-6 cloves garlic quartered
- 4 carrots cut in large chunks (2 1/2 cups)
- 1 zucchini
- 1 cup fresh cilantro chopped
- 1 cup tomato paste
- 1 tablespoon bottled jalapenos or 1 teaspoon fresh Anaheim or 1 teaspoon crushed chili peppers
- 1 teaspoon salt optional
- 1/2 cup tomatoes chopped coarsely (optional)
- 6 tablespoon lime juice approximately 2-3 limes
- Fried tortilla strips
Instructions
- Add chicken and water to a soup pot and bring to a boil. Add all other ingredients except for tomato paste, tomatoes, and lime juice. Simmer for three hours.
- Taste for flavor after it has cooked thoroughly. Add the tomato paste and more water if the broth is too rich. Remove the chicken and vegetables.
- Chill the soup so the fat congeals. Remove fat. Add the vegetables and chicken back into the soup pot, plus the tomatoes and lime juice. Bring the soup to a boil. Serve with fried tortilla strips for a topping and extra limes for squeezing.
- Variation:
- For a simpler variation on Mexican Chicken Soup (i.e., Jewish Chicken Soup); omit tomato paste, fresh tomatoes, lime juice, and tortilla strips.
- Accompaniments:
- 1-2 limes, cut in 8 pieces (garnish – to be served on the side) or a small pitcher of lime juice.
I think it will work well. Could be a great one to prep in the morning and have for dinner.
Great soup/supper for a cold night. I used skinless chicken and 1/2 fresh jalapeno and that was enough for us. What is your opinion on making this in a crockpot?
can you cut down on the jalapino? also im surprised no potatoes