1. Bright and spicy with lots of color, flavor and wonderful aroma, Mexican
chicken soup is perfect for warming you on chilly days or cold nights. You can
make this soup as spicy as you want and use jalapeno, habanero, or long red chili
peppers. Adapted from Delicious & Dependable Slow Cooker Recipes by Judith
Finlayson, this recipe for Mexican chicken soup is cooked slowly in a crock pot to
meld the ingredients and allow the flavors to develop.
Serve the soup in a large bowl or tureen for a family-style gathering or
arrange them in colorful bowls and garnish the soup with tortilla chips, sour
cream, and cheese for a hearty meal and authentic experience. You can arrange
the garnishes around the soup and allow your guests to garnish their own bowls
themselves for a fun dining experience. You can also serve the soup right in the
crock pot to keep it warm and fresh the whole time.

2. This gourmet food recipe includes a lot of warm and comforting spices and
ingredients including cumin seeds, fresh cilantro, hot chili pepper, celery, carrots,
onions, lime juice, and peppercorns. Chicken breasts, with the skin and the bone
on, are used as well as chicken stock. In this recipe, the chicken used is raw and it
is cooked in the stock together with the other ingredients. You can also use
leftover chicken breasts from whole roast or baked chicken, however, and add it
to the soup at the end to heat it up.
The chicken soup is garnished with sliced avocados and whipping cream to
complete the dish. Make sure you add the avocados only at the end since it is soft
and delicate and you want it to retain its shape and color. You can also garnish the
dish with freshly chopped cilantro and add fresh lime juice and hot chili powder
depending on how bright, hot and spicy you want the soup to be. Season the soup
with salt as you desire and sprinkle on some grated cheese to counter the
sourness and spiciness.
Ingredients
 1 tablespoon cumin seeds
 2 onions (chopped)
 4 stalks celery (chopped)
 2 carrots (chopped)
 3 sprigs fresh cilantro
 1 hot chili pepper (seeds removed and chopped)
 10 peppercorns1 teaspoon salt
 2 bone-in, skin-on chicken breasts (cut in half)
 10 oz. chicken stock
 5 cups water
 ½ cup whipping cream
 2 small avocados (skins removed and sliced)
 Lime juice

3. Preparation Instructions:
1. Toast the cumin seeds by placing them in a skillet (with no fat or oil in it) over
medium heat. Stir until they are golden and their scent is released. Spoon into a
bowl and allow to cool completely. Use a spice grinder, a mortar and pestle, or a
rolling pin to grind the seeds.
2. Pour the onions, celery, carrots, 2 sprigs of cilantro, pepper, peppercorns, salt,
chicken, stock, and water into a crock pot. Cover and cook on high for 3 hours, or
on low for 6 hours.
3. Using a slotted spatula or spoon, remove the chicken from the crock pot and
debone it and remove the skin. Place the chicken on a plate and use two forks to
shred it.
4. Strain the liquid in the crock pot. Keep the strained liquid warm. In a mixing
bowl, beat the whipping cream. Fold in the cumin seeds.
5. Serve the soup with the chicken on top, followed by some avocado slices.
Sprinkle lime juice over this, then add a spoon of the whipping cream. Sprinkle
with a few cilantro leaves.