I made a Mexican Chicken Soup inspired by some random recipe I probably found on the internet. But I put my own spin (laziness) on it and created my own version here.
But I did use my homemade stock from yesterday’s chicken. Woohoo – two meals, and counting.
Mexican Chicken Soup
Ingredients
Instructions
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Shred your leftover chicken. Or bake, grill, cook, roast, whatever your chicken breasts and then shred them.
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Melt butter and olive oil together in large pan. And cook your onions until translucent.
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Add cumin seeds and cook for about a minutes then throw in the garlic, chopped peppers and sliced (jar'd) jalapeños. Cook this all about for about 5 minutes.
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Add your chicken stock and chopped tomatoes and bring to a boil.
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Take out about half of the veg (and some of the liquid) and liquidize it in a blender or using a hand blender.
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Pour it back in and add your chicken, cilantro and lime juice and continue to cook for a bit.
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Chop up the avocado for a garnish. Yum!
Just like croutons - but green. And soft. And.. all right. Nothing like croutons whatsoever.
