Mexican chicken soup

It’s a cold, rainy Sunday here in the Bay Area. What does that mean? It means we make SOUP!

It was a bit of a back of the fridge soup. We had some fresh habanero (leftover from the jerk marinade I did last night), some leftover rotisserie chicken, raw chicken tenders in the freezer, tons of homemade chicken stock and onions. I made go together motions and ended up with Mexican Chicken soup.

Mexican chicken soup


1.5 cup chicken, shredded
1 quart chicken stock
14 oz. canned tomatoes, whole peeled
6 oz. tomato sauce
1 hot pepper
1 onion, chopped
3 cloves garlic, sliced
1 tsp marjoram
1 tsp thyme
.5 tsp ground cumin
2 tablespoons olive oil


Soften onion, garlic and habanero in olive oil. When translucent add chicken, stock and tomatoes. Bring to a simmer.

Add herbs and tomato sauce.

Simmer 45 to 60 minutes, until flavors are melded.

Serve with warm tortillas (part whole wheat worked well)


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