Mexican Chicken Soup
- Yield: 6 servings
- Prep Time: 20 minutes
- Cooking Time: 1 hour, 45 minutes
- 5 lbs Chicken
- 4 Celery stalks, chopped & divided
- 1 Onion, diced & divided
- 4 cloves Garlic, finely minced & divided
- 2 Carrots, chopped
- 4 Zucchini, chopped
- 1 Jalapeño, finely diced
- 2 ears Corn, chopped into 3-inch pieces
- 8 cups Water
- Salt, to taste
- Black pepper, to taste
- 2 Bay leaves
- 2 Limes, juiced
- Handful of cilantro, chopped
- Add water, chicken, 2 celery stalks, ½ onion, 2 garlic cloves, salt and pepper to a large pot. Cover and bring to a boil.
- Once boiling, reduce heat and let simmer for 1 hour.
- Remove the chicken and set aside. Skim the fat off the top of the liquid then strain out the remaining items, keeping only the broth.
- When the chicken is cool enough to handle, remove meat from the bones.
- In the same pot, add the remaining celery, onion, garlic, carrots, squash, jalapeño, corn, reserved broth from the cooked chicken, salt and pepper, bay leaves, lime juice and chicken meat.
- If the liquid is not 2 inches above the ingredients in the pot, add more water and salt.
- Cover and cook on low for 45 minutes.
- Serve topped with chopped cilantro.
Recipe adapted from InMamaMaggiesKitchen.com