A refreshing yet satisfying soup featuring tender chicken, savory tomatoes and warming peppers. A twist of lime and avocado slices keep things feeling light and fresh.
- 2 split chicken breasts, bone-in, skin-on (about 2 lbs total)
- 3 teaspoons ground cumin
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 1 Tablespoon minced garlic
- 3 jalapeños, seeded and sliced thin (about 1 cup)
- 2/3 cup dry white wine (or chicken stock*)
- 3 cups low-sodium chicken stock
- 2 4-oz cans diced green chiles (including juice)
- 2 bay leaves
- 28-oz can whole tomatoes (including juice)
- 6 cups water
- 2 teaspoons oregano
- 1 cup cooked white rice
- Juice of ½ lime
- 2 TBSPs fresh cilantro, minced
- Sliced avocado
- Thin lime slices
- Mix the salt, pepper, 1 and 1/2 teaspoons of cumin together. Rub the mixture all over the chicken breasts, making sure to get it under the skin.
- Heat a large pot over medium heat and add the oil. Once it is warmed through, sear the chicken until golden-brown, about 5 minutes on each side. Remove the chicken to a plate and set aside.
- Add the onions to the same pot (add a little more oil if it looks dry) and sweat them until they’re soft and translucent, about 3 minutes. Stir in the jalapeños and garlic and sweat for 2 minutes more.
- Pour the wine (or stock) into the pot and use a spatula to scrape up any browned bits from the bottom of the pan as it simmers. Return the chicken to the pan and add in the chicken stock, diced chiles, and bay leaves. Use your hands to crush the tomatoes as you add them to the pot along with their juices.
- Bring to a slow boil, reduce the heat to low, and allow to simmer for 25 minutes.
- Remove the chicken from the pot and allow it to cool enough to safely touch it. Meanwhile, add the water to the pot and bring it back to a simmer over medium heat.
- Use a fork to pull the meat from the bones and lightly shred it, discarding the bones and skin.
- Add the shredded chicken, rice, lime, and cilantro to the pot and simmer for five more minutes.
- Serve hot with avocado, lime slices, and cilantro. Enjoy!
- * If you’re using more chicken stock rather than wine, I would suggest adding a tablespoon or two of white wine vinegar during step 8 for balance.
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Keywords: caldo de pollo, mexican chicken soup, soup, mexican soup, soup recipes, sopa, chicken soup