Warm up with hearty Mexican soup perfect for winter days
January recently revealed a truly wintry face. On such chilly days, warming dishes are perfect. My family enjoyed soups from a faraway country. Mexicans know how to blend flavors; the dish was filling and provided a lot of warmth. I recommend it, especially after a long walk.
Mexican cuisine is becoming more popular. Tortillas, burritos, tacos, and guacamole? You probably already know what these dishes are. It's time to take a closer look at Mexican soups, which also deserve attention, especially since they are perfect for cold days.
Unique taste
Mexican cuisine gained UNESCO Cultural Heritage status in 2010, highlighting its significance. These dishes combine ancient Aztec traditions with European influences, shaping their unique character over the centuries. Mexican dishes are based on local products such as corn, beans, and chili, giving them a distinctive flavor. They are often seasoned with cilantro. Every dish has an intense aroma and consists of a variety of ingredients. Mexicans enjoy flavor contrasts.
Different from ours
This also applies to Mexican soups. They are much thicker than those we know from our local cuisine. Mexicans generally do not use noodles in them; instead, beans or corn provide the thickness. In addition to this, there are root vegetables. An important addition is meat, such as chicken breast cut into small pieces. All this makes these soups resemble one-pot meals. Be prepared for different seasonings: chili, cumin, paprika, oregano, turmeric, garlic, and cilantro. All are necessary for the soup to have a distinct character. Thanks to this, it also provides excellent warmth. It is so filling that it can suffice for both the first and second course.
Warming Mexican soup
Ingredients:
- 2.5 quarts of broth
- 1 chicken breast
- 1 onion
- 2-3 cloves of garlic
- 1 leek
- 2 carrots
- 1 sweet potato
- 1 small can of corn
- Half a can of tomatoes
- 30% cream to taste
- 2 tablespoons olive oil
- Cumin, sweet and hot paprika, turmeric, oregano, cilantro, ginger, plus salt and pepper to taste
- Cilantro or parsley for serving
Preparation:
- Peel and finely chop all the vegetables. Sauté the onion in olive oil in a pot. Add crushed garlic and fry the mixture.
- Next, add the sweet potato, carrot, and leek. Sauté the mixture for about 3 minutes. Add the spices.
- Pour in the hot broth and bring to a boil. Then lower the heat and cook for about 35 minutes, until the vegetables are soft.
- Add the chicken breast cut into cubes, corn, and tomatoes.
- Cook for another 15 minutes on low heat.
- Add the cream and thoroughly mix the soup.
- Serve with chopped cilantro or parsley.
