Sunday Night Soup: Mexican Chicken
Nothing to see here, just a casual, slow-simmered soup so full of zing and chicken-y goodness (because we poach the chicken in the broth) you won't even see it coming. Get this started on the stove about 1 hour before dinner, and you're good to go.
Makes 8 servings
What you need
8 cups chicken broth (preferably homemade)
2 bone-in, skin-on chicken breasts, trimmed of excess fat and skin
1 tablespoon Tessemae's Hot Buffalo
2 yellow onions, peeled and quartered
1 bunch cilantro
3 tomatoes, cored and chopped
½ jalapeno, seeded
coarse salt and freshly ground black pepper
2 limes, cut into wedges
1 avocado, diced
queso blanco, crumbled, for serving (optional)
tortilla chips, crumbled, for serving (optional)
What you do
- Combine broth, chicken, 2 tablespoons Buffalo Sauce, 1 quartered onion, and 6 sprigs cilantro in a large saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Simmer until chicken is cooked through, about 20 minutes.
- Remove chicken from pot and set aside to cool. Strain broth into a bowl and discard solids. Shred chicken into bite-size pieces and set aside.
- Combine 1 remaining quartered onion, tomatoes, jalapeno, and remaining 1 tablespoon Buffalo Sauce in a food processor and pulse until smooth.
- Heat tomato mixture in a large saucepan over medium-high heat and season with salt and pepper to taste. Cook, stirring often, until liquid has evaporated, about 8 minutes. Stir strained broth into tomato mixture and cook for about 5 minutes or until flavors have blended.
- Add shredded chicken and cook until warmed through. Serve soup with lime wedges, avocado, queso blanco and tortilla chips, if using.