Tag Archives: chicken

Mexican Tortilla Soup

17 Feb

Serves 6-8 people

Ready to spice up your life with this delicious Mexican Tortilla Soup? It’s a wonderful soup, which you can serve as a meal in bowl.  This soup really allows you to give it your own touch, and you can make it as mild or spicy as you like. If you follow my directions it will be a mildly spiced soup.

All the different kinds of garnish make the soup fun, and great to serve will hosting a party. Lay out all the garnish in separate bowls, and let everybody customize their own soup, satisfaction guaranteed!


For the soup:

2 tbsp. of olive oil

3 cloves of garlic, finely chopped

1 red onion, finely chopped

4 boneless, skinless chicken breasts (500g)

1 can/400g of black beans drained and rinsed well

1 can/326g of corn, drained

2 cans/800g of chopped tomatoes

Juice from 1 lime

½ jalapeño pepper, seeded and minced

1 tsp.  grounded cumin

½ tsp. chili powder

a pinch of cayenne pepper

1.5L chicken stock

For the garnish:

1 bag of tortilla chips, coarsely broken

1 ripe avocado, pitted, peeled and diced

1 bag of shredded yellow cheese

2 limes, sliced in wedges

Fresh cilantro/coriander leaves, coarsely chopped

200g of half fat crème fraîche


For this soup it is best to use a wide but not very deep pan. A casserole type would be ideal. Heat the olive oil on medium heat. Add the garlic, red onion and gently fry without coloring until softened.

Now add the minced jalapeño pepper, stir and cook for a minute more. Then add the chopped tomatoes, the chicken stock, cumin, chili powder and a pinch of cayenne pepper and bring to a boil.

Reduce heat to a simmer and add the chicken breasts. Now simmer the chicken for 25 minutes.  Once cooked throughout, remove the chicken breasts from the soup. Allow the chicken to cool off for a minute, and shred them with two forks.

Once the chicken is shredded, return to the soup. Add the corn, black beans and lime juice and simmer for another 10 minutes. Taste for spiciness and whether your soup needs some more seasoning.

Ladle the soup into the bowls and let everybody garnish their own soup.

Bon Appetite 😉

My Grandmother’s Chicken Soup

2 Dec

My Grandmother’s Chicken Soup

Serves 6 people

Now that the outside temperatures are starting to drop and more and more people are starting to get a cold or a flu, it is time for me to share my Grandmother’s Chicken Soup recipe with you. My darling Grandmother, Josephine, is 93 years old and alive and kicking. I can’t help but think the weekly doses of chicken soup has something to do with it 😉



4 big chicken legs (approx. 850 gr)

1.5 L of water

1 clove of garlic

1 white onion cut into four pieces

1 big carrot, peeled and coarsely chopped

2 celery stalks with leaves, coarsely chopped

2 sprigs of parsley

1 sprig of thyme

1/2 tsp.  salt

1/4 tsp. white pepper

¼ tsp. of mild curry powder

75 gr fine egg noodles

2 or 3 chicken stock cubes


Put the chicken legs in your stockpot and add 1.5 L of water. Add the garlic, carrot, celery, parsley, thyme, salt, pepper and curry powder.

Bring to a boil and, once boiling, reduce the heat.  Allow to simmer for approximately 2 hours or until the water is yellow and the meat is tender. The meat should almost be falling off the bones.

Turn off the heat and let the soup cool down. Drain the vegetables and chicken from the soup. Now it is time to refrigerate the stock preferable for one night. A layer of fat will rise and harden at the top of the stock. Now you can easily skim the fat of with a spoon.

If you don’t have the time to leave the soup for the night you could pour it into containers and leave them in the freezer for an hour to hasten this process.

Boil the soup again, once skimmed, and add the chicken stock cubes. Once the cubes have dissolved add the pieces of deboned chicken and fine egg noodles. Before serving you can garnish your soup with some chopped parsley leaves.

Bon Appetite 😉