Pueblo Chicken Soup
Chicken soup recipe

Chicken soup is a favorite remedy for just about anything, but try this fresh and tasty Pueblo Chicken Soup for a nice new twist on the favorite. It's a so hearty and full of more than just the chicken that you can make this the main course for a dinner. It works well for parties too.

What you'll need:
- 1 1/2 lbs. of chicken pieces (meatier the better)
- 6 cups of water
- 4 chicken bouillon cubes
- 1 medium onion (cut in quarters)
- 1 carrot (sliced)
- 1 celery stalk with leafy top (sliced)
- 1 bay leaf
- 1 Tbsp. fresh parsley (chopped)
- 1/2 tsp. of salt
- 1 medium green bell pepper
- 1/2 lb. fresh tomatillos
OR
- 1 12-oz. can of tomatillos
- 1 medium onion (thinly sliced)
- 1 15.5-oz can of garbanzo beans (drained)
- 1 4-oz. can of diced green chilies (drained0
- 1/4 cup of fresh cilantro leaves
- 6 oz. of Monterey Jack cheese
- 1 avocado

What to do for Pueblo Chicken Soup:

1. Place chicken pieces in a 6-quart pot. Add the water, bouillon cubes, quartered onion, carrot , celery, bay leaf, parsley and salt. Bring to a boil. Skim the foam from the surface until it's clear and then cover and simmer the chicken for about 30 minutes or until the chicken is tender. Do not over cook. Remove chicken and set aside.

2. Line a sieve with a piece of cheesecloth and strain the cooking liquid through it into a large bowl. Discard the vegetables and herbs.

3. Spoon off the fat that rises to the surface and any remaining pieces of fat can be removed by pulling a strip of paper towel across the surface. The fat globules will adhere to the paper towel. Isn't that a neat trick? Return the liquid to the pot.

4. Cut up the green pepper into 2 x 1/4-inch strips. Peel the fresh tomatillos and slice crosswise. If using the canned tomatillos, drain and then cut in half crosswise.

5. Add the onion slices, pepper strips, tomatillos, garbanzo beans, green chilies and cilantro to the cooking liquid.

6. Remove the skin from the cooked chicken, Pull meat from the bones and discard the skin and bones. Cut the meat into 1/2-inch cubes and add to the cooking liquid. Cover and simmer for 20 minutes.

7. Cut the cheese into 1/2-inch cubes.

8. To serve, ladle the hot soup into individual soup bowls and scatter 5-7 cheese cubes in each bowl. Garnish with thinly sliced avocado.

This delicious soup recipe for Pueblo Chicken Soup serves 6 people. (2 cup serving each)

Try some other delicious chicken soup recipes:
Chicken Asparagus Soup
Chicken Barley Soup
Chicken Rice Soup
Chicken Soup Caribbean Style
Easy Chicken Gumbo
Fantastic Chicken Broth
Homemade Chicken Broth
Homemade Chicken Stock
Traditional Chicken Broth
Traditional Chicken Stock
Chicken Rice Soup

For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.