Latin Week: Mexican Chicken Soup

It's cold in Chicago (naturally) and soup is always my favorite lunch and dinner! It always manages to warm me all over and fill my tummy up! I added a little extra heat to this particular soup with jalapenos and tasted great! I made it with some really lean chicken breast that I roasted off instead of just poaching it. I find that roasting it gives a nicer flavor. Finish it off with a squeeze of lime and fresh scallions and avocado give it the perfect bite. Simple, warm and delicious!


Mexican Chicken Soup

Roasted Chicken Breast

2 Lean Chicken Breasts
Sprinkle with Mexican Spice Rub
Dry Rub
2 Tbsp Kosher Salt
1 Tbsp Cayenne
1 Tbsp Cumin
2 Tbsp Paprika
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1/2 Tsp Ground Black Pepper
1 Tsp Dry Oregano

1. Roast in a 450-degree oven until juices run clear.
2. Let rest until cool to handle and shred with a fork.
*Chicken can be made a day ahead of time or you can use rotisserie chicken to make life a little easier.*


Soup

1 Green Pepper, Diced
1 Red Pepper, Diced
1 Onion, Diced
2 Carrots, Half Moons
2 Celery Stalks, Chopped
3 Cloves Garlic, Minced
1 Jalapeno, Finely Diced (if you like it mild just remove the seeds)
1 Handful Cilantro, Chopped
1/4 Cup Tomato Puree
1/2 Cup Frozen Corn
1 Qt Chicken Stock
Olive Oil

1. In a large pot, sweat all veggies together in olive oil, leaving out the corn.
2. Once all the veggies are fragrant, pour in the chicken stock and tomato puree and bring to a boil.
3. Let simmer on low for 30 minutes.
4. Taste for seasoning and add corn and shredded chicken once the soup is done. Serve with diced avocado, cilantro and fresh scallions.