How to make
Mexican Chicken Soup is very easy to make and super delicious.
First put the meat to boil in lightly salted water with a few peppercorns and a bay leaf. I prefer thighs - the broth from them becomes much tastier and fatty, while the breast is poorer in taste and with almost no fat.
At the same time, clean the vegetables - shallot, tomato, carrot and celery. Do not peel the garlic.
Grease well, add salt and put everything in the oven to bake until nicely browned. Then blend all of it + some of the coriander, removing the garlic skins of course.
During this time, the chicken should also be cooked. Debone the meat if it is thighs. Tear it loosely with a fork.
Pour the blended vegetables into the boiling broth, by removing the bay leaf. Add the crushed chilies. Leave it to simmer and add the chicken.
Season with more salt if needed and distribute into bowls. Add diced avocado, lime or lemon slices, and chopped fresh coriander to each serving.
In addition to the soup, a whole grain Mexican tortilla, which is cut into strips, fried to make it crispy, is added. For a healthier option, it can also be baked in a dry pan. I skipped it in this case.
Enjoy your meal!
