Spicy Chicken Soup with Olives: a Taste of Mexico

Spicy Soup of Chicken with Olives: a Taste of Mexico Meat
Spicy Soup of Chicken with Olives which we had in Mexico

We had a chicken soup stewed with olive and chillies in Mexico that I couldn’t forget, so I tried to recreate it.

The original recipe had capers, but unfortunately I didn’t have any capers in stock. I omitted them this time.

The olives (and capers if you have them) give the soup its umami and unique flavour.

As for the chillies, habanero would be best. I didn’t have any either. I put chillies from my garden in this summer instead.

Ingredients for Spicy Chicken Soup with Olives

  • Chicken thighs (with bones): 500g
  • Olives: about 3 Tsp
  • Onions:2 small
  • Red Sweet Pepper: 2 medium-sized
  • Carrots: 2
  • Garlic: 2 to 3 cloves
  • Bay Leaves: 2
  • Coriander stalks or Celery: a little
  • Chillies (if you like): 3 to 5
  • White Wine: 50ml
  • Water
  • Salt and pepper
  • Lime (if available)

You can also add potatoes, as shown in the picture.

Preparation of Spicy Chicken Soup with Olives

  1. Cut the onions, carrots and sweet pepper into pieces.
  2. Chop the garlic and the coriander stalks into small pieces.
  3. Cut the limes into small pieces.
  4. Cut the chicken into pieces, season with salt and pepper.

How to make Spicy Chicken Soup with Olives

  1. Fry the chicken in a pan to remove any excess fat.
  2. Put the chicken and all the ingredients in a saucepan and bring to a simmer.
  3. When the ingredients have softened, place on a plate and serve with cut lime.

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