Mexican Rotisserie Chicken Soup

Mexican Rotisserie Chicken Soup

 

Rotisserie chicken soup seems to be getting a lot of buzz these days. It’s a given that those beautifully browned super market rotisserie chickens more often than not fail to live up to expectations, so why not repurpose the chicken for a better outcome. The bones will make a very flavorsome stock for any hearty home made soup that strike your fancy.

The Mexican rotisserie chicken soup recipe that follows is just one of many possibilities you might choose for your rotisserie chick soup. The idea is to be creative and utilize what you have on hand. The objective is to make a hearty soup with all the depth, character, and flavor of a hearty regional chicken soup from any culture that inspires you.

Mexican Rotisserie Chicken Soup

A whole rotisserie chicken,  skin, meat, and bones separated

For the stock:

  • 1 onion, peeled and diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and crushed
  • 1 carrot, peeled and diced
  • 2 celery ribs, diced
  • reserved chicken bones and skin
  • 6 quarts water + more as needed
  • 1 bunch of cilantro sprigs or broad leaf parsley
  • 12 black peppercorns
  • 2 bay leaves
  • 1 teaspoon dried marjoram leaves

Heat the olive oil in a stock pot and add the onions and sauté until the onions have softened. Add the garlic, carrots, and celery and sauté until softened.

Add the bones and skin and stir to combine. Add the water and bring to a boil. Add the cilantro or parsley, peppercorns, bay leaves, and the marjoram.

Bring the pot back to a boil and lower the heat too a simmer and cook for 1 ½ hours. The broth/stock should have reduced by about half.

Let the stock cool and then strain through a fine mesh strainer into a large bowl. Be sure to press the solids and bones as you strain to extract all their flavor. Set the stock aside and discard all the solids.

Once the stock is cool skim off excess fat and discard. Otherwise refrigerate the stock and skim off the fat once it has solidified.

For the soup

Prepare ahead: flame roast or broil 1 large red bell pepper and 1or 2 green serano chiles until charred. Place them in a bowl and seal with cling film and set aside to sweat. When cool enough remove the charred skin and discard. Open the pepper and chiles and remove seeds and membranes. Slice the red pepper into thin strips and cut the stripe into 1 inch lengths. and finely dice the serrano chiles .

  • 2 tablespoons olive oil 
  • 1 onion, peeled and diced
  • 2½ cups corn kernels, fresh or frozen
  • 2 carrots, peeled and diced
  • 1 ½ quarts stock
  • 1 teaspoon dried marjoram leaves
  • pulled rotisserie chicken
  • 1 prepared red bell pepper and serrano chiles as described above above
  • salt and pepper to taste

Add the oil to a sock pot set over medium heat. When hot add the onions a sauté until the onions soften. Add the corn, carrots and sauté for several minutes. Then add the stock and bring the contents of the pot to a simmer. Add the marjoram and cook for 20 minutes.

 pull the chicken into bite size strips and add them to the soup and bring back to a simmer.

Add the prepared red pepper strips and diced seranno chiles and stir to combine. Taste and season with salt and pepper to taste. Continue to simmer for 10 to 15 minutes.

Serving:

  • tostada chips
  • fresh cilantro leaves
  • fresh lime wedges

Bring the soup to a simmer and ladle the hot soup into individual serving bowls.

Place the tostada chips, cilantro leaves and lime wedges on the table to be add to the soup to each persons liking.

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