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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Chicken Soup (medium | Large) Recipe

Chicken Soup (medium | Large) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Chicken Soup (Medium | Large) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.25 lb boneless skinless chicken thighs; 8 cups low-sodium chicken stock; 2 cups water; 1 medium yellow onion; 2 medium carrots; 2 stalks celery stalks; 3 cloves garlic cloves; 0.5 cup fresh cilantro (stems reserved); 1 tsp dried oregano; 0.5 tsp ground cumin; 1 leaf bay leaf; 1.5 tsp salt; 0.75 tsp black pepper; 2 tbs lime juice; 1 tbs vegetable oil; 1 cup long-grain white rice; 1.5 cups water; 0.25 tsp salt; 0.5 tbs vegetable oil or butter; 2 medium ripe tomatoes, seeded and finely diced; 0.5 medium white or red onion, finely diced; 1 pepper jalapeño, seeded and minced; 0.25 cup fresh cilantro, chopped; 1 tbs lime juice; 0.25 tsp salt; 1 cup tortilla strips (store-bought or baked); 1 medium ripe avocado, cut into chunks; 2 tbs fresh cilantro leaves; 2 wedges lime wedges; 0 to taste hot sauce (optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h

Serves4

Served with rice, pico de gallo, tortilla strips & avocado chunks.

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Ingredients

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Soup Base

1 1/4 lb boneless skinless chicken thighs

8 cups low-sodium chicken stock

2 cups water

1 medium yellow onion

2 medium Carrots

2 stalks celery stalks

3 cloves Garlic cloves

1/2 cup fresh cilantro (stems reserved)

1 tsp Dried oregano

1/2 tsp Ground cumin

1 leaf bay leaf

1 1/2 tsp Celtic sea salt

3/4 tsp black pepper

2 tbs ReaLime juice

1 tbs Tuscany sunflower oil

Rice (served on side)

1 cup Long-grain white rice

1 1/2 cups water

1/4 tsp Celtic sea salt

1/2 tbs vegetable oil or butter

Pico de Gallo

2 medium ripe tomatoes, seeded and finely diced

1/2 medium white or red onion, finely diced

1 pepper jalapeño, seeded and minced

1/4 cup Fresh cilantro, chopped

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

Toppings & Garnish

1 cup tortilla strips (store-bought or baked)

1 medium ripe avocado, cut into chunks

2 tbs Fresh cilantro leaves

2 wedges Lime wedges

0 to taste hot sauce (optional)

Method

Soup Base

Prepare aromatics

Peel and quarter the onion. Peel and slice the carrots into 1/2-inch rounds. Trim and roughly chop the celery. Smash the garlic cloves with the flat side of a knife and peel.

Brown chicken

Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with 1/2 teaspoon salt and a pinch of pepper. Add chicken to pot and brown 2 minutes per side until lightly golden (it will finish cooking in the broth). Remove chicken to a plate.

Sauté vegetables

Reduce heat to medium. Add onion, carrots and celery to the pot and sauté 4–5 minutes until softened and translucent. Add garlic and cook 30 seconds until fragrant.

Build the soup

Return the browned chicken to the pot along with chicken stock, 2 cups water, oregano, cumin, bay leaf, reserved cilantro stems, remaining 1 teaspoon salt and 3/4 teaspoon black pepper. Bring to a simmer over medium-high heat.

Simmer

Once simmering, reduce heat to low, cover partially, and simmer gently 20–25 minutes, until chicken is cooked through and vegetables are tender.

Shred chicken and finish

Remove chicken to a cutting board and shred with two forks. Discard bay leaf and cilantro stems. If you prefer a clearer broth, skim any foam or excess fat. Return shredded chicken to pot. Stir in 2 tablespoons lime juice and 1/2 cup chopped fresh cilantro. Taste and adjust salt and pepper.

Rice (served on side)

Rinse rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 1 1/2 cups water, 1/4 teaspoon salt and 1/2 tablespoon oil or butter. Bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Pico de Gallo

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt in a bowl. Stir, taste and adjust seasoning. Let sit 10 minutes to allow flavors to meld.

Toppings & Garnish

Prepare tortilla strips (if making at home: cut corn tortillas into strips, toss with a little oil and salt, and bake at 400°F/200°C for 8–10 minutes until crisp). Cut avocado into chunks and keep lemon/lime juice nearby to prevent browning.

To serve: place a scoop of rice into shallow bowls (optional). Ladle hot chicken soup over or beside the rice. Top each bowl with a spoonful of pico de gallo, a handful of tortilla strips, several avocado chunks and a sprinkle of cilantro leaves. Serve with extra lime wedges and hot sauce on the side.