I returned home almost a week ago from my vacation in Central America where I enjoyed beautiful scenery and amazing food. However, upon my return to Toronto, my body decided to get sick. Plagued with coughing, sneezing, wheezing and a very achy body, my one solution to freedom from illness was chicken soup. And, of course, cold medicine.
This deliciously aromatic, fresh and comforting soup is a variation of a recipe from my Mexican cookbook. The original recipe only contains shredded chicken, avocado, chili pepper strips, scallions and broth. I wanted something a little heartier. Here’s what I did:
Chicken, Avocado, Potato and Mushroom Soup
Alternately, you can omit the ingredients or see the note with a * beside them to obtain the original version from The Mexican Cookbook.
Makes about 3 servings
4 chicken thighs, cooked and shredded * (Chicken breast, cooked and shredded)
1 avocado, cubed and tossed in lime juice to prevent discolouration
4 oz white mushrooms, coarsely chopped *
6 mini potatoes, cooked and sliced *
1/2 an onion, thinly sliced * (3-5 scallions, sliced)
3 cloves of garlic, finely chopped
1 pickled jalapeño pepper * (chipotle pepper, cut into thin strips)
2 tbsp fresh cilantro, chopped
4 cups water * (4 cups chicken stock)
Directions:
Place water and chicken thighs in a pot and cook over medium heat until chicken is done. Remove the chicken onto a plate and continue heating the water. This is the broth. Add the garlic, potatoes, mushrooms, onion and jalapeño pepper to the broth and cook until mushrooms have been reduced slightly but don’t let the onions get too soft (unless, of course you prefer soft onions). While that is cooking, shred the chicken. Once the broth is ready, arrange the chicken and avocado and cilantro in the base of soup bowls and pour the broth and vegetables over. Squeeze some lime juice for more flavour and wonderful aroma.
