Mexican Chicken Soup
Recipe created by Chef Teresa Ramos
Base of the soup
1 white Bloom Fresh Onion
6 Bloom Fresh Potatoes, cut into bite sized cubes
handful of Bloom Fresh Cilantro branches
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
6 garlic cloves
4 branches of celery
3 pieces corn on the cob, cut in half
4 large carrots
juice of 4 limes
Bloom Fresh Plum Tomatoes
chopped Bloom Fresh cilantro
warm corn tortillas
white or yellow rice
- 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!