Monday, January 24, 2011

Soup's Up: Mexican Chicken Style

There is nothing like a bowl of hot soup on a nippy winter night. (who the heck am I kidding? I love soup even when it's 97 degrees outside!) Add some Mexican spices to the brew and I guarantee you a warm and cozy evening.

I basically followed this Cooking Light Mexican-Hominy Soup recipe, but made it my own with a few subs and swaps.  

In my variation: hominy = corn, plus a bunch of green peppers, and some sliced avocado as a topper.

Saute the veggies until tender, then simmer, simmer, simmer with the chicken stock.

This soup was very simply seasoned, just black pepper, but I amped things up with the toppings.

The addition of avocado, radish and fresh squeezed lime juice added a nice brightness to this soup.

In spite of how tasty this turned out, I got tired of the leftovers really quickly (as in before the three meal rule). I just don't think I'm a broth kind of soup gal.  I prefer blended veggie soups that have a thick and creamy, velvet texture or a hearty, chunky chili. Hey, a soup lover has to be honest! 

Love to all,
~the soupaholic, with a Mexican flare, gal, Jess


Lauren said... Best Blogger Tips

Wow this sounds fantastic! And I bet the avocado paired so well and added a great texture :)

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