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🍽️ Mexican-style chicken and vegetable soup with fresh cilantro

1065 kcal · 30 min · 4 servings

Ingredients

• 1 soup chicken
• 1 bunch soup greens
• 1 bay leaf
• 4 juniper berries
• 2 chili peppers
• 1 carrot
• 2 tomatoes
• 1 red bell pepper
• 200 g white cabbage
• 1 stalk celery
• 100 g corn kernels (can or frozen)
• chili sauce
• cilantro (for garnish)

Instructions

1. 1. Thoroughly wash the chicken meat.
2. 2. Place the meat into a tall pot.
3. 3. Cover the meat completely with cold water.
4. 4. Bring the water to a boil.
5. 5. Skim off the rising foam with a spoon.
6. 6. Wash and clean the soup vegetables (e.g., carrots, celery, leek).
7. 7. Peel the vegetables and cut them into rough chunks.
8. 8. Add the prepared vegetables to the chicken in the pot.
9. 9. Add bay leaves, juniper berries, and chili.
10. 10. Simmer the soup on low heat for about 2.5 hours.
11. 11. If necessary, add a little water so the meat does not dry out.
12. 12. Remove the cooked meat from the broth and let it cool down.
13. 13. Pour the broth through a fine sieve into a clean pot.
14. 14. Let the strained broth cool down as well.
15. 15. Skim off any fat floating on the surface if necessary.
16. 16. Remove the skin from the cooled chicken meat.
17. 17. Shred the meat into small, bite-sized pieces.
18. 18. Peel the carrot and dice it finely.
19. 19. Wash the tomatoes and cut them into quarters.
20. 20. Remove the seeds from the tomatoes and chop the flesh finely.
21. 21. Wash the bell pepper and cut it in half.
22. 22. Remove the seeds and white pith from the bell pepper.
23. 23. Dice the bell pepper finely.
24. 24. Wash the onion, peel it, and chop it finely.
25. 25. Wash the celery, clean it, and cut it into bite-sized pieces.
26. 26. Drain the corn if necessary.
27. 27. Bring about 1 liter of the prepared soup broth to a boil.
28. 28. Season the broth with salt to taste.
29. 29. Add the prepared fresh vegetables to the boiling broth.
30. 30. Let the vegetables simmer quietly for about 10 minutes.
31. 31. Add the shredded chicken meat to the soup.
32. 32. Heat the meat in the soup until it is thoroughly warm.
33. 33. Season the soup with salt and chili sauce to taste.
34. 34. Chop fresh cilantro leaves.
35. 35. Garnish the finished soup with the cilantro and serve.

Nutrition per serving

• kcal: 1065
• Protein: 75 g · Fett/Fat: 77 g · Carbs: 18 g