Yucatan Chicken Soup Recipe

Yucatan Chicken Soup Recipe

  • 4 chicken breasts, no skin, no bone
  • 2 tablespoons canola oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jalapeno chile pepper, seeded and minced
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato, seeded and chopped
  • 4 cups chicken stock
  • 3 tablespoons lime juice
  • 1/4 cup cilantro leaves, chopped
  • 1 avocado – diced, as the garnish
  1. In a bowl, add the cumin, paprika, oregano, cinnamon, salt and pepper.
  2. Rinse the chicken and pat dry. Cut into cubes. Add to the spices and toss. Set aside. Wash hands thoroughly.
  3. Remove and discard seeds from the jalapeno (unless you prefer things super hot) and mince the pepper. Chop the onion.
  4. Crush and mince the garlic. Cut the tomato in half and squeeze to release and discard seeds. Chop the tomato.
  5. In a soup kettle over medium high heat, add the oil. Once hot add the onions and jalapeno peppers. Stir and cook for about 1 minute. Add the chicken. Stir and cook for about 2 minutes. Add the garlic and tomato. Stir and cook for about 1 minute. Add the stock and 2 Tbsps of the lime juice reserving 1 tablespoon for below). After it comes to a boil, reduce to a simmer and cook for 15 minutes.
  6. Meanwhile, chop the cilantro. To dice the avocado, cut in half and remove the seed. With a knife score the avocado down to the peel, both lengthwise and crosswise. Turn the peel inside out and cut off the flesh into a small bowl with the remaining lime juice.
  7. When the soup is done, remove it from the heat and stir in the cilantro while the soup is still very hot. Ladle the soup into 4 bowls and spoon 1/4 of the avocado into each bowl. Serve immediately.