mexican chicken soup

After getting stuck in the snow on the tollway during last week's crazy ice/snow storm, I decided to stock up for this week's possible winter blast. I'm not leaving anything to chance. What's better on a cold winter day than a warm, hearty bowl of soup? Nothing, really. I mean, a good movie and a fire are added bonuses, but not necessities.

As much as I love soup, I like variety and sometimes soups get a little, well boring. I had a freezer full of chicken noodle and similar varieties, but I was craving something spicy. It's the Texas in me I guess. I had a bunch of Mexican-flavored herbs and spices in my fridge too, so it was an easy choice.


This soup is chock-full of chicken, black beans, corn, celery, carrots, tomatoes and tasty, slightly spicy broth. I served it with scallions for some crunch, avocado for creaminess, a little cheese for gooeyness, and a squeeze of lime.

Makes for an easy, satisfying meal when it's 12 degrees outside!

Mexican Chicken Soup, serves 6-8

• 2 chicken breasts
• 1 Tbsp canola oil
• 1 cup onion, chopped
• 1/2 cup baby carrots, diced
• 2 stalks celery, sliced down the middle and diced
• 3 garlic cloves, minced
• 2 tsp chili powder
• 1 tsp oregano, diced
• 1/4 tsp cumin
• 1-14.5oz. can whole tomatoes
• 7 cups chicken stock
• 1 can black beans, drained & rinsed
• 1 cup corn kernels, frozen
• 1/2 cup cilantro, chopped
• 5 sprigs fresh thyme
• salt and pepper to taste

Preheat oven to 350 degrees. Butterfly two boneless, skinless chicken breasts and season with olive oil, salt and pepper. Cook for 20 minutes. Remove from oven and let rest for 10-15 minutes. Shred, set aside.

In a heavy-bottomed pan, heat 1 Tbsp canola oil over medium heat. Once shimmering, add onions, carrots, celery, chili powder, oregano and cumin, saute for 8 minutes or until tender. In the meantime, pour the tomatoes into a bowl and crush them with your hand. Add garlic to mirepoix (onions, celery, carrots) mixture, cook for one minute. Turn up the heat and add tomatoes with their juices and scrap the bottom of the pan to get all the brown bits. Boil for a minute and lower heat, reduce for two minutes. Add stock, black beans, corn, cilantro, thyme and shredded chicken. Bring to a boil and reduce heat and simmer for 30 minutes. Stir every once in a while so it doesn't burn on the bottom.

Serve with a sprinkle of monterrey jack cheese, avocado slice, sliced scallions and squeeze of lime.