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Mexican Chicken Soup

Mexican Chicken Soup: Thermomix SOUPerSTAR Recipe

Mexican Chicken Soup: The Authentic Recipe and a Keeper! The broth is deeply fragrant, aromatic and complex. Satisfying, unforgettable and irresistible! 

Course Main
Cuisine Canadian Mexican
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Author Valerie Lugonja Inspired by Souper Star Recipes

Ingredients

Ingredients:

  • 4 garlic cloves
  • 3 sprigs fresh oregano leaves only
  • 4 sprigs fresh cilantro leaves and stems
  • ½ fresh long red chili deseeded
  • 1 small brown onion approx. 150 g, halved
  • 1-2 teaspoons ground taco seasoning* to taste
  • 1 tablespoon olive oil
  • Juice from 2 limes save halves
  • 350 grams skinless chicken thigh fillets cut into cubes
  • 750 grams organic chicken stock
  • 1 tablespoon Chicken stock paste*
  • 300 grams fresh corn kernels or 400 grams canned corn kernels rinsed and drained (300 grams after draining)
  • 400 grams canned kidney beans rinsed and drained (340 grams after draining)

Ingredients for Garnish

  • Cilantro leaves
  • 190 grams fresh tomatoes finely diced
  • 140 grams red pepper deseeded and diced
  • 2 spring onions/shallots trimmed and cut into thin slices
  • 240 grams avocado flesh only, cut into thin slices
  • 180 grams cabbage shredded
  • Lime wedge 1 ½ lime
  • Ingredients to Optional Garnish served on the side
  • Corn chips
  • Sour cream

Instructions

Instructions for Soup with Thermomix

  1. Place garlic, oregano, cilantro (leaves, stems and roots), chili, onion, cumin
  2. and olive oil into TMbowl; chop 3 seconds on speed 7
  3. Scrape down sides of mixing bowl with spatula; sauté 5 minutes at Varoma on speed1
  4. Add lime juice to TMbowl with lime halves; weigh in chicken, water and stock paste, then cook 10 minutes at 100°C on Reverse speed Soft
  5. Remove lime halves with slotted spoon; squeeze well back into TMbowl before discarding
  6. Weigh corn and kidney beans into TMbowl; cook 4 minutes at 100°C on Reverse speed soft
  7. Remove from heat and divide soup into 6 serving bowls; garnish as below

Instructions for Garnish

  1. Garnish each in quadrants: diced red tomato across from diced red pepper, sliced green avocado across from sliced green onion with finely shredded cabbage piled in centre
  2. Sprinkled with cilantro leaves and serve soup immediately with corn chips and sour cream

Instructions for Soup

  1. Place garlic, oregano, cilantro (leaves, stems and roots), chili, onion, cumin
  2. and olive oil into blender; pulse until minced as in photo
  3. Place minced aromatics into soup pan; sauté 5 minutes, stirring constantly
  4. Add lime juice with lime halves, chicken, water and stock paste; bring to boil, then reduce heat and cook at soft boil for 15 minutes, stirring a couple of times
  5. Remove lime halves with slotted spoon; squeeze well back into soup pan before discarding
  6. Add corn and kidney beans; bring to a gentle boil for 4-5 minutes, until fresh corn niblets are just tender
  7. Remove from heat and divide soup into 6 serving bowls; garnish as below

Instructions for Garnish

  1. Garnish each in quadrants: diced red tomato across from diced red pepper, sliced green avocado across from sliced green onion with finely shredded cabbage piled in centre
  2. Sprinkled with cilantro leaves and serve soup immediately with corn chips and sour cream