Chicken Soup with Corn Grits
4 servings
80 minutes
Chicken soup with cornmeal is a comforting and hearty dish from Mexican cuisine that warms with its rich flavor and dense texture. The roots of this soup trace back to folk culinary traditions where corn plays a key role in gastronomy. Tender chicken fillet, aromatic broth, and golden cornmeal create a harmonious blend complemented by the softness of potatoes, sweetness of carrots, and spiciness of garlic. Sautéed vegetables add depth to the flavor while herbs and spices complete its composition, filling each spoonful with warmth and coziness. This soup is perfect for family dinners or for replenishing energy after a long day. Serve it with a slice of fresh bread or tortilla to fully enjoy the richness of Mexican aromas.
1
Boil chicken broth in a 2.5-liter pot. Remove the chicken and let it cool.
- Chicken fillet: 400 g
2
Peel and wash the vegetables. Cut the potatoes into small cubes. Peel the onion and chop it into small cubes. Grate the carrot on a fine grater.
- Potato: 3 pieces
- Onion: 1 piece
- Carrot: 1 piece
3
Add cornmeal to the boiling broth and cook for 5 minutes, then add chopped potatoes.
- Corn grits: 3 tablespoons
- Potato: 3 pieces
4
In a heated pan with vegetable oil, sauté onion and carrot, add a tablespoon of tomato or finely chopped fresh tomato. Also, squeeze in a clove of garlic through a press.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 50 ml
- Tomato paste: 1 tablespoon
- Garlic: 1 clove
5
When the potatoes are almost cooked, add the sautéed vegetables to the soup. Cook for 5 minutes. Season with salt and pepper to taste, add a bay leaf, and simmer for a couple of minutes.
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Add chopped greens at the very end, bring to a boil, hold for half a minute and turn off.
- Green: to taste