Mexican Chicken Soup
Ingredients:
–1 Whole Chicken (Raw if you would like to make from scratch and make your own stock…or…grab a pre-cooked rotisserie chicken)
-Onion (any you have on hand, you’ll need addition if making from scratch for chicken stock)
-Cumin seeds & an apple (for making the stock, but not a deal breaker)
-Bell Peppers
-Jalapeño Peppers
-Cauliflower Rice (frozen)
-Lime Juice
-Taco Seasoning (DIY: Chili powder, cumin, garlic powder, paprika, onion powder, oregano, crushed red pepper flakes, salt & pepper)
-4 Cups Chicken Stock (if you are using a raw chicken, you will make the stock in the process of cooking it, if you are using a pre-cooked rotisserie chicken you’ll need to buy the chicken stock)
–Diced Tomato (Canned)
-Corn (frozen or canned)
-Black Beans (drained & rinsed)
-Salt & Pepper
Additional ingredients if your taste buds desire:
Tomato paste
Poblano Peppers
Additional Toppings:
Greek Yogurt
Avocado
Cilantro
Cheese
Directions if using a raw chicken (see below for pre-cooked rotisserie chicken)
This will be using an Instant Pot. if you don’t have an Instant Pot you can still cook the chicken, but it will take a bit longer, search google for a crockpot/stovetop recipe for the chicken)
1. Set the instant pot to sauté and toss in about a tablespoon of cumin seeds, stir a few minutes until toasted & fragrant
2. Add in 1 diced onion and stir for about a minute or so
3. Add 4 Cups of water to stop the cooking process, Place the chicken in breast side up.
4. Add in a bit of salt and/or cilantro, I also like to add in a sliced up apple
5. Press Cancel, Put the lid on making sure the valve is set to seal.
6. Use the manual button, high pressure and set time, general rule is 6 minutes per pound (thawed) – 13 minutes per pound if frozen
7. Let it naturally release for ~ 20 minutes
8. Remove the chicken and place in cold water5-10 minutes. This is said to help keep it moist, but also cools it down so you can pick it.
While the chicken is cooking, you can start the soup. I did this part on the stove top, because I had the time and it makes the house smell yummy, but you can easily do this in the instant pot as well.
1. Start the soup, grab a large pot, add a bit of olive oil and Sautee over med-high heat onions and garlic until fragrant
2. Add in diced bell peppers, jalapeños, juice of a lime, and taco seasoning.
3. Reduce heat (or turn off if stock is not ready yet)
4. Add diced tomato, corn, beans, cauliflower rice
5. Add shredded Chicken and Chicken stock
Getting your chicken & chicken stock ready
1. Once the chicken is done in the instant pot you can strain your stock
2. Skim off the fat from the top
3.Pour the liquid through a mesh strainer into a large pot. You can toss out the onions and other solids that are in the strainer.
4. Pour the stock into your large pot that you stared with onions, garlic, veggies, etc.
5. Add in the pulled chicken
Let it simmer for ~ 40 minutes stirring occasionally
Directions if using a pre-cooked rotisserie chicken
Before you get started pull the chicken, this is easiest done when its still warm
1. Grab a large pot, add a bit of olive oil and Sautee over med-high heat onions and garlic until fragrant
2. Add in diced bell peppers, jalapeños, juice of a lime, and taco seasoning.
3. Add diced tomato, corn, beans, cauliflower rice
4. Add in store bought Chicken stock (4 cups)
5. Add in shredded Chicken
Let it simmer for ~ 40 minutes stirring occasionally
NOTES:
I don’t measure many of my dishes. Add in more or less of the things you like or don’t like. Adjust the seasoning according to your preface.
Make a big batch. This is great to eat throughout the week and gets better with each day