Mexican chicken soup with vegetables and green bananas
8 servings
30 minutes
Mexican chicken soup with vegetables and green bananas is an unusual yet harmonious blend of flavors. Its roots lie in traditional Mexican cuisine, rich in vibrant ingredients and intense aromas. Tender chicken, sweet corn, juicy tomatoes, and spicy celery form the base of the dish, while green bananas add a unique texture and a light fruity note. This soup warms and nourishes, making it perfect for a family dinner or a cozy evening with friends. Its balance of sweetness and saltiness creates a unique gastronomic experience. Served hot, it provides a sense of homey comfort and satisfying fullness. In every sip lies the warmth of the Mexican sun and the richness of traditions passed down through generations.
1
Cut the chicken into pieces and transfer to a pot. Add finely chopped onion and 4 cups of hot water. Season with salt and pepper, and cook over medium heat for about 2 hours until the chicken is tender. Transfer the chicken to a board and remove the skin and bones. Skim off excess fat from the broth.
- Chicken: 1.8 kg
- Onion: 120 g
- Salt: to taste
- Ground black pepper: to taste
2
Add chicken pieces, corn, finely chopped celery, and tomatoes to the broth. Cover with a lid and cook for another 10 minutes. Season with salt and pepper.
- Chicken: 1.8 kg
- Canned corn: 330 g
- Celery stalk with leaves: 0.5 piece
- Tomatoes in their own juice: 450 g
- Salt: to taste
- Ground black pepper: to taste
3
Meanwhile, peel the bananas and slice them into thin pieces. Add the bananas to the soup and cook for a while longer until they are soft. Serve immediately.
- Green bananas: 4 pieces