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Recipe for Mexican Veggie/Chicken Soup- as promised via Twitter!

As promised via Twitter

Great recipe that even my kids enjoy.

Bon A petit!

Mexican Vegetable Soup


1 tablespoon vegetable oil

1 small leek (white/pale green part only- thinly sliced)

1 carrot (peeled and sliced)

1/3 cup jalapeno chilies (add more or less to make it spicier)

1 garlic glove, minced

¼ grated plum tomato (you can also use ½ small can of Muir Glen diced tomatoes)

2 cups chicken broth (can use low sodium)

1 cup water

salt to taste

1 bone- in chicken thigh

1 zucchini (diced)

1 tablespoon chopped fresh cilantro

4.5 oz. of corn kernels (frozen, fresh or canned in water)

(feel free to add more veggies to the mix.  I often added potatoes, celery, cabbage, etc.)

  • Heat the vegetable oil in a saucepan over medium heat.  Add the leek, carrot, child and garlic and sauté until the vegetables become soft (5 minutes).  Add the tomato and sauté about 5 more minutes.  Add broth and water.  Bring to a simmer and season with salt.  (at this point, you may need to transfer contents to a larger pot).
  • Add the chicken, cover partially and simmer until the chicken is cooked (about 20 minutes-add an additional 5 minutes for extra pieces).
  • Transfer chicken to a cutting service and allow to cool.  Add the zucchini and cilantro to the soup and simmer for about 2 minutes.
  • Removed and discard chicken skin.  Remove meat from bone and return to soup.  Adjust seasonings and serve.

Nutritional Information (per serving- the above recipe reflects 1 serving)

Calories 450

Protein 25 g

Carbs- 44 g

Fat- 22 g saturated- 4 g

Cholesterol 57 mg

Sodium- 2114 mg  (using low sodium chicken broth will cut way down on this number)

Fiber 7g

Original recipe from Cooking for Yourself by Williams Sonoma.  Modified by smartypantz.

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