Mexican Chicken Soup is great on a cold winter’s day. A touch of cinnamon gives Mexican Chicken soup it’s unique flavor. You can spice it up with extra jalepeños if you’re under the weather or just like it spicy or tone it down if you like less spice.
This weekend a cold from blasted through Austin. My Northern friends and relatives laugh at how a little cold weather completely shuts down the South. But temperature swings in Austin can be extreme and winter is a temperature roller coaster here. It can be 80° at lunch and 40° an hour later.
This weekend was like that. It was 70° and then the wind picked up. You could feel the temperature dropping fast. I love soup on a cold day and there’s nothing better when you’re sick. This Thanksgiving I boiled our turkey carcass for stock. There were 2 large ziplock bags of stock sitting in my freezer just waiting to be made into soup.
I found this recipe for Mexican Chicken Soup in Cooking Light a number of years ago when we were cutting back on fat. I couldn’t find it on their website so this is my version with a few tweaks.
The original recipe called for pickled jalapeño peppers. Fresh jalepeño peppers are plentiful here and they’re a bit more spicy than pickled. I also use diced tomatoes instead of whole tomatoes. It just saves time.
My kids aren’t fond of vegetables so when I make this for them, I leave out the corn and zucchini. You can also easily substitute other vegetables or poultry. I used turkey for this version instead of the chicken thighs in the recipe. You can even substitute peppers. When I was in Cambodia, I couldn’t find jalapeño peppers so I used local ones.
You might also like Chicken Noodle Soup.