Soup with Mexican mixture and chicken

The Mexican mixture is different - it all depends on the specific manufacturer, but the main ingredients remain unchanged. The main difference of such a mixture is its bright color and rich taste. The soup with it will turn out to be both satisfying and nutritious, and delicious and very beautiful. It will be appropriate on the dining table both on a summer day and in the winter cold.

We start cooking with cooking broth. To do this, the chicken, or you can take any part, but it is better if it is a breast with a bone, put it in a saucepan, pour clean cold water and put it on high heat. Bring the liquid to a boil, then reduce the heat to moderate and cook the chicken for 40 minutes. If desired, at this stage, you can add seasonings to taste, for example, bay leaf, peppercorns, allspice.

At this time, we prepare the other ingredients for the soup:

- we take the Mexican mixture out of the freezer in advance so that it thaws, then rinse it with clean cold water;

- wash and peel the potatoes, then cut them into large cubes;

- wash and peel the carrots, then cut them into large pieces;

- peel the onion and cut it into cubes;

- rinse the greens and put them on a clean towel to dry for now.

So, the broth is ready, put the sliced potatoes in it and continue to cook. Remove the chicken on a plate and when it cools down a little, cut it into large cubes.

In a small frying pan, heat the olive oil over medium heat, then add the onion to it, fry for a few minutes until transparent, and then add the carrots. Fry everything together for another 7-8 minutes - until soft.

We put the fried vegetables and the Mexican mixture in a saucepan with broth. There we add spices, salt, ground black pepper. Mix everything and cook for 5-7 minutes. Potatoes and carrots should be soft in the soup. If they are too harsh, cook the soup a little longer. The fire is moderate, we do not let the soup boil too much.

We decorate the finished soup with herbs and serve it to the table. If desired, we supplement with sour cream and sliced, and then dried in a pan with tortilla (pita bread).

Bon appetit!