This soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile.
Place the chicken, onion, garlic, chiles, cilantro and salt to taste in a large stockpot with 6 quarts water. Bring to a boil, lower flame, cover and cook over medium heat for 1 hour or until the chicken is tender.
Add carrots and cook 10 minutes. Add remaining vegetables and cook another 10 minutes.
Place a piece of chicken, a piece of corn and some of each vegetable in a soup bowl with the broth and garnish with sliced avocado.
Note: If a milder taste is desired, add the chipotle with the vegetables, during the last 10 minutes of cooking.
- 1 4-pound chicken, cut into serving pieces
- 1 medium white onion, peeled and chopped
- 2 large cloves garlic, peeled and chopped
- 2 dried chipotle chiles (see Note)
- 1 sprig cilantro
- salt to taste
- 6 quarts water
- 1/2 pound carrots, peeled and cut into chunks
- 1 pound green beans, sliced
- 1/2 pound zucchini, sliced
- 2 ears corn, each cut into 4 pieces
- 1 large avocado, sliced