mexican chicken vegetable soup

Mexican Chicken Vegetable Soup

I had a version of this at a restaurant in Cabo San Lucas.  As soon as I got home from vacation I worked to make this recipe for Mexican Chicken Vegetable Soup, which has a lot more veggies.   It’s basically a chicken vegetable soup with poblano peppers, queso fresco and cilantro to give it the Mexican flavor.  This is one of my favorites, especially when it’s cold outside.  You get a little heat from the poblano pepper and the temperature of the soup.   I hope you like it!

Gluten Free Avenger Episode 3: Mexican Chicken Vegetable Soup is now live on YouTube, you can use this link (http://youtu.be/HiMdqWJDmtQ) or view it below:

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups chopped white onion
  • 2 medium garlic cloves, finely chopped
  • 2 cups carrots
  • 1-2 large poblano peppers, roasted, sweated, peeled, seeded and diced (instructions below)
  • 2 cups corn kernels, fresh or thawed
  • 2 cups zucchini
  • 2 cups fresh tomatoes
  • 2 cups celery
  • 1/2 teaspoon kosher or coarse sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 4 cups chicken broth
  • 2 large roasted chicken breasts, shredded
  • Queso Fresco, crumbled
  • Cilantro for garnish

Mexican Chicken Vegetable Soup

Directions

1. Place a large soup pot over medium heat; add oil and butter.… Read Full Post