+
5 (4)

Healthy Eating, Soups

Mexican chicken soup

Mexican chicken soup
Ricardo DeAratanha / Los Angeles Times

Like many frequent cooks, I think of menus by season. Like most frazzled moms, I think of simplicity. And so in our home, it is the season of the stew. True, Southern California winters are so mild as to be ... Read more

Total time: 2 hours, 45 minutes | Serves 6 to 8
  • 1 whole chicken
  • 1 clove garlic
  • 1/4 head of cabbage, halved
  • 1/2 onion, quartered, plus 1/2 cup finely chopped onion, divided
  • 3 zucchini, cut crosswise into quarters
  • 3 ears of corn, halved crosswise
  • 1 bay leaf
  • 3 carrots, halved crosswise
  • 3 to 6 small red boiling potatoes
  • 12 green beans, ends trimmed
  • 2 whole celery sticks
  • Salt and pepper
  • 2 to 3 chicken bouillon cubes
  • 1/2 bunch of cilantro, finely chopped
  • 1 serrano chile, finely chopped
  • 1 lime or lemon, quartered

Step 1Rinse and dry the chicken. Place the chicken in a very large pot and fill the pot with water so it covers the chicken by a few inches. Bring the water to a simmer over high heat, then reduce the heat to a constant simmer. Cook for about 10 minutes, then gently skim the top of the soup, discarding any scum.

Step 2Add the garlic, cabbage, one-half (quartered) onion, zucchini, corn, bay leaf, carrots, potatoes, green beans and celery. Season with 1 teaspoon salt and one-half teaspoon pepper, and drop in the bouillon cubes. Add additional water, if needed, to keep the chicken and vegetables covered by 2 to 3 inches water. Cover the pot loosely and simmer for about 2 hours, until the chicken and vegetables are tender and the broth is a rich golden color. Taste and season with 1 to 2 teaspoons salt and 1 teaspoon pepper, or to taste.

Step 3The finished soup will be very rustic; remove the chicken bones if desired and cut up the meat, or serve the chicken in pieces with the soup. Serve the soup with the finely chopped onion, cilantro, serrano chile and lime or lemon wedges on the side to be added as garnishes.

Note: This recipe requires a very large (16-quart) stock pot.

HAVE YOU TRIED


Palazzo Giuseppe's Brussels sprout salad
Palazzo Giuseppe's Brussels sprout salad

Sous-vide chicken breast
Sous-vide chicken breast

Blueberry martini jelly shots
Blueberry martini jelly shots

Summer Spinach Salad
Summer Spinach Salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Charred Green Beans with Hazelnuts and Serrano Chile
Squash and bean stew with merken
Ahi tuna steeped in red wine with wilted arugula
Baked Chilean sea bass with tomatillo sauce