Mexican Chicken Soup
This is the soup of nearly all my 20’s and 30’s. This is THE soup of all Mexican restaurants worth their salt in San Francisco. This is the soup that comes with a full-fledged, raging football (soccer) game attached to it. And a plate of chopped cilantro, sliced jalapenos, limes, avocados, and steaming tortillas. What more do you want besides perhaps a beer and a cozy place to nap afterwards?
This is my version to make at home, which I have cooked for years. Now it’s especially crucial, living in Seattle, the soupiest town I know.
Roast 6 chicken thighs, legs or a combo in olive oil, salt, pepper, and a bit of spice-cumin, chipoltle, cayenne, coriander. Roast until nearly done. Let cool in its own fat and then cut into rough hunks. Meantime, saute one chopped onion and 4 chopped carrots in hot olive oil, season with s+p- let saute until fragrant and add 4-5 chopped cloves garlic, 5-6 quartered, smallish Yukon gold potatoes, and toss in a big handful of green beans and let saute to get it all going and add chicken stock, roughly 8 cups or so…Tuck in your chicken and all of its fat, or collected juices remaining in the roasting tin. Cover and cook on low until potatoes, carrots, and beans are nice and soft. Add in a nice handful of chopped cilantro. On the side have a nice pot of rice ready. Plate rice in bowl with soup on top.
Serve with a plate of chopped fresh cilantro, sliced jalapenos, lime wedges, hunks of avocado, and charred corn tortillas.
Mexican beers are a must, or at very least a Jarritos. Viva San Francisco, Viva Mexico! Oh and Gooooooaaaaaaaaaaal…