Chicken Soup from Las Palapas
Ingredients
- 2⅔ cups boneless chicken leg/thigh meat, trimmed of excess fat
- 8 cups water
- 1¾ cups tomatoes
- ½ cup onions
- 1⅓ Tbsp chicken base
- ⅓ tsp ground cumin
- ¾ tsp salt (adjust to taste)
- ¾ tsp granulated garlic
For Assembly, per portion of soup
- ¼ cup Spanish rice
- ¾ cup chicken from soup
- 1¼ cup soup broth
- small pinch, cilantro
- 2 slices avocado
- tortilla strips
- 1 Tbsp Monterrey jack cheese
Instructions
- Trim any excess fat from the chicken.
- Bring to a boil over high heat, then reduce to medium and simmer for 30–35 minutes, or until the chicken is tender.
- While the chicken cooks, dice the tomatoes and onions.
- Use a spoon or ladle to skim off any foam that forms on the surface.
- Add tomatoes, onions, chicken base, cumin, salt, and granulated garlic to the pot.
- Increase heat and bring the soup back to a gentle boil, stirring to combine.
For Bowl Assembly
- Combine first three bowl ingredients, and top with cilantro, avocado slices, tortilla strips and cheese.
- Serve hot or cool and store in airtight containers.
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