Mexicali Bean and Chicken Soup

Mexicali Bean and Chicken Soup Recipe - Authentic Mexican Recipe

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This Mexicali Bean and Chicken Soup is a hearty and flavorful dish that is perfect for a cozy night in. Packed with protein and vegetables, this soup is sure to satisfy your hunger and warm you up from the inside out.

History

This recipe is inspired by the flavors of Mexicali cuisine, which is known for its bold and spicy flavors. The combination of chicken, beans, and peppers in a savory broth is a classic Mexicali dish that has been enjoyed for generations.

Ingredients

3 cups low sodium chicken stock
1 cup onion
8 oz (227 g) skinless boneless chicken breast
14 oz (397 g) canned tomatoes
1.5 cups spicy red chili beans
0.5 cup red bell pepper
0.5 cup green bell pepper
0.5 cup yellow bell pepper
1 cup scallion
0.33 cup fresh cilantro
0.5 cup Wisconsin jalapeno jack cheese
2 x 6 inches flour tortilla

How to prepare

In a small, heavy gauge non-reactive saucepan, sweat the onion in 0.25 cup of stock until the onions are limp.
Add the chicken and the remaining 1.75 cups of stock, lower the heat and simmer for 10 minutes.
Remove from heat and let the chicken cool in the stock.
Remove the chicken from the stock and cut it into small dice; set aside.
Strain the broth, chill it, and remove the fat; set aside.
In a large container with a lid, mix the strained poaching liquid, diced tomatoes with juice, beans, peppers, scallions, and cilantro; mix well, cover, and refrigerate for at least 4 hours before serving.
To serve: ladle approximately 1 cup of soup into a bowl and stir in 1 tbsp of jalapeno jack dices.
Top with 2 tbsp of crisp tortilla strips.
Serve immediately.

Variations

For a vegetarian version, omit the chicken and add extra beans or tofu.
Add a dollop of sour cream or avocado slices on top for added creaminess.

Cooking Tips & Tricks

Be sure to sweat the onions in the chicken stock to bring out their natural sweetness.

- Simmering the chicken in the stock helps to infuse it with flavor and keep it moist.

- Chilling the soup for at least 4 hours before serving allows the flavors to meld together for a more delicious end result.

Serving Suggestions

Serve this soup with a side of warm tortillas or a fresh green salad for a complete meal.

Cooking Techniques

Sweating the onions in the chicken stock helps to build flavor in the soup.

- Simmering the chicken in the stock infuses it with flavor and keeps it moist.

Ingredient Substitutions

Use any type of beans you prefer in place of the spicy red chili beans.

- Any type of cheese can be used in place of Wisconsin jack cheese.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a sprinkle of fresh cilantro or a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Serve this soup with a side of Mexican rice or cornbread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 7g

- Sugars: 6g

Fats

- Total Fat: 8g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 28g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 80% DV

- Calcium: 15% DV

- Iron: 20% DV

Alergens

Contains dairy (Wisconsin jack cheese)

- Contains gluten (tortillas)

Summary

This Mexicali Bean and Chicken Soup is a well-balanced meal that provides a good source of protein, fiber, and essential vitamins and minerals.

Summary

This Mexicali Bean and Chicken Soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with protein, fiber, and vegetables, this soup is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a cold winter day, and I was visiting my dear friend Maria in Mexicali, Mexico. Maria was known for her delicious homemade soups, and she had promised to teach me her secret recipe for Mexicali Bean and Chicken Soup.

As we stood in her cozy kitchen, surrounded by the comforting aroma of simmering spices, Maria began to explain the ingredients and steps involved in making the soup. She spoke with such passion and enthusiasm, it was impossible not to be swept up in her excitement.

The key to this soup, Maria explained, was the combination of fresh ingredients and traditional Mexican spices. She started by sautéing onions, garlic, and chili peppers in a large pot, creating a fragrant base for the soup. Next, she added diced tomatoes and a generous amount of cumin, paprika, and oregano, infusing the broth with a rich, savory flavor.

As the soup simmered on the stove, Maria shared stories of how she had learned to cook from her own grandmother, who had passed down the recipe through generations. She had spent countless hours in the kitchen, watching and learning as her grandmother expertly prepared hearty dishes that brought the family together.

I listened intently, absorbing every detail and technique Maria shared with me. I could sense the love and tradition that went into each step of the recipe, and I knew that I was witnessing something truly special.

Finally, it was time to add the beans and chicken to the soup. Maria carefully stirred in tender chunks of chicken and hearty black beans, allowing the flavors to meld together in a harmonious union. As the soup bubbled and simmered, the kitchen filled with a tantalizing aroma that made my mouth water in anticipation.

After letting the soup simmer for a while longer, Maria ladled out steaming bowls for us to enjoy. As I took my first spoonful, I was transported to a world of bold, vibrant flavors that danced on my taste buds. The tender chicken, creamy beans, and aromatic spices melded together in a symphony of taste that was truly unforgettable.

As we savored every bite of the Mexicali Bean and Chicken Soup, Maria and I shared stories and laughter, creating memories that would last a lifetime. I felt a deep connection to the recipe and the tradition behind it, knowing that I had been entrusted with a piece of culinary history that would be cherished and passed down for years to come.

Since that day in Maria's kitchen, I have made Mexicali Bean and Chicken Soup countless times for my own family and friends. Each time I prepare it, I am reminded of the love and passion that went into creating this recipe, and I am grateful for the opportunity to share it with others.

As I sit down to enjoy a steaming bowl of soup, surrounded by the warmth and comfort of my loved ones, I am filled with a sense of joy and fulfillment. This recipe has become more than just a dish to me – it is a symbol of tradition, connection, and the power of sharing food with those we hold dear.

And so, I will continue to make Mexicali Bean and Chicken Soup with love and reverence, honoring the legacy of my dear friend Maria and the rich culinary heritage that has been passed down to me. Each spoonful is a reminder of the bond between food and family, and the joy that comes from sharing a meal made with care and devotion.