This Mexican Chicken soup contains lots of vegetables and freezes well. It can be eaten on its own, or over rice. The chicken and vegetables can be used in tacos or enchiladas the next day, to add some variety to the weekly menu.
I often use vegetables I happen to have around the house - peppers, green beans, corn, etc. Any or all can be added according to individual taste. I like to add them all - each bite tastes completely different! —Catherine Salls Salazar
grapeseed or vegetable oil, divided
boneless, skinless, chicken breasts
boneless, skinless, chicken thighs
large onion, chopped
poblano pepper, chopped (optional)
red, yellow, or orange pepper, chopped (optional)
While not required browning the chicken adds a better depth of flavor. If browning the chicken, add 1 tsp grapeseed or vegetable oil to a large pot or dutch oven. While the pot is heating on a medium high to high setting, salt and pepper the chicken on both sides. When the pan is hot, brown the chicken on both sides, remove from pan. (If not browning chicken, skip this step and add chicken after water has been added to the pot).
Add 1-2 tsp oil to pot, reduce heat slighly. Add onion and peppers, saute until the onion is translucent and the peppers are soft. Add the garlic and saute until fragrant, about 30 seconds
Add the remaining vegetables (corn, squash, green beans), plus the can of tomatoes with green chiles (do not drain). Add chicken.
Fill with water to cover the chicken. Bring to a boil.
Add spices (Mexican Seasoning and/or cumin and Mexican oregano). Simmer for 20-30 minutes and taste the broth, adjust seasonings to taste. Simmer until chicken shreds with a fork, about 1 hour total. Add 1/2 c. cilantro to pot.
Serve in bowls. Garnish with cilantro, avocado, and radish. Leftovers freeze well. Chicken and vegetables are great in tacos or enchiladas verdes!