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Mexican Chicken Soup


Created by Chef Teresa Ramos


Ingredients

Base of the soup-
1 whole chicken cut into pieces (you could also just use breasts, and substitute the flavor you would have from the bones making a broth with 2 chicken bouillon cubes)
9 cups of water
3 teaspoons of salt
1 white Bloom Fresh Onion
6 garlic cloves
4 branches of celery
3 pieces corn on the cob, cut in half
4 large carrots
6 Bloom Fresh Potatoes, cut into bite sized cubes
handful of Bloom Fresh Cilantro branches
juice of 4 limes

Garnishes-
Avocado chunks
Bloom Fresh Plum Tomatoes
lime wedges
jalapeno slices
chopped Bloom Fresh cilantro
warm corn tortillas
white or yellow rice


Instructions


Place chicken, water and salt to boil in large pot. Skim the foam from the top and wash down the sink. Add onion, celery and garlic. Simmer (do not boil) for a half an hour. Add carrots, potatoes, cilantro branches, lime juice cook for 15 minutes. Remove chicken and set aside to cool. Add corn.
When the chicken has cooled, shred or cut into small bite sized pieces. Add the chicken back to the pot. Add more cilantro, taste broth for flavor. If your broth doesn’t have enough flavor add a chicken bouillon cube.
Place your garnishes in small festive bowls and let everyone dress up their own soup! This soup has always been a hit for me and people come back for helping after helping!