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Mexican Chicken Soup

A chicken soup, purportedly Mexican, accused of being delicious
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Course Soup
Cuisine American, Mexican

Equipment

  • 1 gallon ziplock
  • 1 Rolling Pin
  • 1 9x11 baking dish
  • 1 soup pot
  • 1 rice pot or rice maker

Ingredients
  

Pounded, Brined Chicken

  • Prepare 1 recipe of Pounded, Brined Chicken
  • Add Bay leaves optional
  • Add Cumin optional

Soup Ingredients

  • 2 cups rice
  • 2 cans hominy 1 white, 1 yellow, or whatever
  • 3 cans Rotel tomatoes
  • 3 cans Ranch style beans
  • 4 cups chicken broth
  • 1 tsp cumin
  • Bay leaves optional
  • 4 cups water

Toppings

  • Cotija cheese
  • Sour cream
  • Tortilla strips
  • Flour tortillas fried in butter
  • Hot sauce

Instructions
 

Prepare the Pounded, Brined Chicken

  • Add the Bay Leaves and Cumin before putting the bag of chicken in the fridge.

Bake the chicken.

  • Preheat the oven to 350.
  • If you brined the chicken, drain it.
  • Place chicken parts in the baking pan.
  • Pour the cans of rotel over the chicken.
  • Add 1/2 cup of chicken broth to the chicken.
  • Bake for 20 minutes or until cooked through.

Make the rice.

  • You don't know how to make rice? Geez.
  • Add the rice to a rice pot.
  • Rinse with water & drain.
  • Add water back to 2x the depth of the rice.
  • Put rice pot on high heat with a loose lid until it boils.
  • Once the water boils, shut off the heat but do not remove the rice pot from the burner and do not remove the lid.
  • Let the rice sit unmolested for 20 mins or so.
  • After 20 mins, remove the lid and stir the rice to break it up.

Make the soup.

  • Ok, you don't have to bake the chicken. You can cook it in the soup. But it's easier to shred if you bake it. And I prefer it shredded.
  • Take the baked chicken mixture out, and either use a potato masher to shred it, or use forks. Or you can use a knife if you insist.
  • Put everything from the chicken baking pan into the cooking pot. All of it, drippings, everything.
  • If you didn't bake the chicken, just put the chicken, cans of rotel, and broth into the cooking pot as-is.
  • Add the rest of the broth and a cup or two of water with the bay leaf and cumin.
  • Bring to a simmer.
  • When simmering, add the hominy and the cans of beans.
  • Let simmer for 10-20 mins, or until preferred consistency.
  • Add rice and stir in.
  • Serve with cotija cheese, sour cream, a few splashes of hot sauce, and tortilla strips or hot flour tortillas pan-fried in butter, or otherwise as preferred .

Notes

I like to serve this with Salvadoran sour cream, a few splashes of hot sauce, and cotija cheese.