Recipe of the Month – Mexican Chicken Soup

By on February 4, 2019

Yep, you read that correctly, the recipe of the week is becoming the recipe of the month so that we can focus on bringing you more content in other areas, such as Camino planning and recaps of some of our best previous adventures.

With all of the cold weather we have been having lately, I’ve been making lots of soup. It not only warms the stomach but also the house! I love this recipe but it’s not ours, we have to thank Laurie (one of Michelle’s colleagues) who found the recipe on Cooks Country. On a side note and a fun fact we learned that Laurie has diligently subscribed to Cooking Light magazine since its inception 40 years ago and was one of their first subscribers! The soup has just enough kick to warm you up on multiple fronts. Of course, you could adjust the spicy heat up or down depending on your preferences.

Begin by bringing six cups of chicken broth to a simmer in a large pot and add about a pound and a half of chicken thighs to poach for 15 minutes.

In a food processor, combine half of a large onion, a can of diced tomatoes (or Ro-tel tomatoes with you like things on the spicy side), half (or more) of a seeded jalapeno pepper, four cloves of garlic, one canned chipotle chili and a tablespoon of the adobo sauce it’s packed in, and a teaspoon each of salt, pepper, and cilantro. Pulse the whole thing until it is smooth and well pureed. If I had any tortilla chips in the house this is probably as far as I would have gone because it looked and tasted like a smooth salsa at this point.

Remove the chicken from the pot and set aside to cool. Pour the broth into a container to skim the fat off the top.

In the same pot, heat a tablespoon of oil and add the “salsa” to the pot. Let it simmer for five minutes or so to cook the “green-ness” out of it and allow the flavors to combine.

Skim the fat off the broth and add it back into the pot along with two cups of frozen corn and a can of rinsed and drained tri-blend beans (or kidney, pinto, or black beans). Allow the soup to come to a boil and then reduce the heat. Simmer for 15 minutes. Meanwhile, run a knife through the chicken to cut it into bite-sized pieces. Take the pot off the heat and add the chicken and two tablespoons of lime juice. Taste and adjust seasonings if needed (I added a little more salt).

Top the soup with diced avocado, slices of fresh or crispy tortilla, or a little cojita or queso fresco. We served it with pao de queijo, which are amazing gluten-free cheese rolls.

Mexican Cheese Soup

  • 6 c chicken broth
  • 1 1/2 pounds chicken thighs
  • 1/2 of a large onion
  • 1 t each salt, pepper, and cilantro
  • 1 can of diced tomatoes (get the kind with chilis or jalapeno if you like)
  • 1/2 jalapeno pepper, seeded
  • 4 cloves garlic
  • 1 canned chipotle pepper plus 1 T adobo sauce it’s packed in
  • 1 T oil
  • 2 c frozen corn
  • 1 can beans, any variety, drained and rinsed
  • 2 T lime juice
  • assorted toppings such as diced avocado, Mexican cheese, or tortilla strips

Bring chicken broth to a boil and add chicken. Simmer for 15 minutes until the chicken is done and there is no pink remaining.

In a food processor, combine onion, spices, tomatoes, garlic, and peppers and pulse until smooth.

Remove chicken from pot and set aside to cool. Pour broth into another container to skim fat once cooled. In the same pot, heat the oil and add the tomato mixture. Simmer for 15 minutes over medium heat to combine flavors.

After skimming fat from broth, add back to the pot along with the corn and beans. Bring to a simmer and cook for 15 minutes. Shred the chicken and add to the pot at the end of cooking along with the lime juice. Adjust seasonings if needed.

Let us know if you try this recipe or any other recipe we have posted! Tag us on Facebook or Instagram with the hashtag #cruisinwiththecolemans! We’d love to hear from you!



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