Sometimes it’s nice to take an ol’ food favorite and turn it into something totally unexpected. Basic things like chicken soup can be great and really show how versatile it actually is. Plus, you can easily do this to leftovers and have a completely new meal!
I learned all about this while out visiting my cousin Lisa in Los Angeles. The soup is called Xochitl. Yes, it’s pretty tricky to pronounce. Since I love languages and especially those from the Central American region, Xochilt is from the Nahuatl language (the mother tongue of the Aztecs in Mexico). Many words in our language are rooted from Nahuatl like avocado (ahuácatl), tomato (tomatl), and chocolate (chocolatl).
Okay, back to the soup! What you need is, at the least, gluten-free chicken broth or stock (either store-bought or homemade is fine), some shredded chicken and brown rice. Or some pre-made chicken soup that you know is gluten-free should work just fine. I prefer brown rice or even quinoa over using noodles since there’s more fiber and nutrients present in the ‘whole grain’ option.
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Mexican Chicken Soup
Ingredients
- 1 Bowl Chicken soup Heated to your liking
- 1-2 Tbsp Fresh pico de gallo (store-bought is fine)
- 1-2 Tsp Flat-leaf parsley Minced (or cilantro if you prefer)
- 1/4 - 1/2 Avacado Cubed (or fresh guacamole)
- Fresh lime juice
Instructions
- Heat up your bowl of soup.
- Add in the pico de gallo (NOT salsa), parsley, avocado and a few squeezes of lime juice to enhance the flavor. Stir everything together and enjoy!
Recipe Notes
This recipe basically assumes that you’ve already got your chicken soup since this is just a variation that you can create from this classic dish. If you need to know how to make your own chicken soup, here's my favorite way to make it.