Mexican Comfort Food At Its Finest!
How many times have you been out to eat in a nice Mexican restaurant and been so hungry that you have eaten your weight in the obligatory chips and salsa before you even ordered your meal? But what if there was an alternative? There are a few Mexican restaurants – usually in larger cities – that offer a soup as an alternative, while you wait. Unfortunately, they usually offer a chicken tortilla soup, which, to me is not very exciting.
This great recipe from Meggan brings a whole new perspective on Mexican soup. It is packed full of chicken and veggies and seasoned to perfection with jalapeno, cumin and coriander. It can be the perfect vehicle for using up leftover chicken and veggies. The ingredients are not exotic or complicated – in fact, you probably have most of them on-hand in your pantry, fridge or freezer right now.
If you have any leftover potatoes on hand, you can add them when you add the chicken. If the potatoes are baked, cut them up into cubes. If they are fried, chop them coarsely before you add them. If you have leftover mashed potatoes, stir them in and they will act as a thickener for your soup.
USE THE RED NEXT PAGE LINK BELOW FOR RECIPE AND INGREDIENTS
Quick Tip: A lot of people don’t like the taste of cilantro. If you don’t like it, just leave it out, or substitute with parsley.
Recipe and image courtesy of Meggan at Culinary Hill