This post is part of the Soup Saturday Swappers group I began in January. It has been fun and it is getting better each month. I hosted the first month with Healthy Soup Options and posted the elegant Fennel Crab Bisque. Last month, our friend Kathy of A Spoonful of Thyme, invited us to Go International and I shared an Italian Stracciattella.
We are going International this month as well, but to a specific country. Karen of Karen's Kitchen Stories has sent us all to Mexico asking that we make a Mexican Soup or a Soup inspired by Mexican Flavors. Put me in coach!! I absolutely adore Mexican food.
The soup I am sharing today is from Rick Bayless's Mexican Kitchen. I love Rick Bayless and I cannot wait for another opportunity to go to his restaurant in Chicago the next time I am there.
This soup is easy, comforting and delicious. It is also FMD friendly during Phase 3, if you are following that eating plan. I made it up and served it to friends for lunch along with a salad and some easy peasy nachos that I will be sharing with you later this month.
Are you a blogger interested in joining our group? We would love to have you. Next month's theme is Root Vegetables. Just leave a comment on this post with your blog name and email and I will send you an invitation. Meanwhile, check out our Facebook page and Pinterest board.
Make sure you stop by and see all the other fabulous Mexican soups being shared today following my recipe.
adapted from Rick Bayless's Mexican Kitchen
3 qts. chicken stock
1 lg. head garlic, unpeeled and cut in half crosswise
2 jalapenos, stemmed, seeded and thinly sliced in lengthwise strips
1/2 sweet onion, diced
2 lg. ripe tomatoes, cored, seeded and diced
salt and pepper to taste
3/4 c. chopped fresh cilantro
2 c. coarsely shredded cooked chicken
2 avocados, peeled, pitted and diced
Place stock into a large soup pot along with the garlic. Bring to a boil. Reduce heat and simmer, partially covered, for an hour or so, until reduced to about 7 cups. Remove the garlic and discard.
While broth is simmering, add the onions and jalapenos. Partially cover and cook for 7-10 minutes. Add the tomatoes, cilantro and chicken. Cook until heated through 3-5 minutes. Taste and season with salt and pepper if needed.
Ladle into bowls and garnish with the avocado. Print Recipe