Spicy Mexican-Style Chicken Leg Soup
This **spicy Mexican chicken leg soup** is bold, flavorful, and packed with warming spices. Made with juicy chicken legs, fresh vegetables, and a kick of chili, it’s the perfect comfort meal with a little heat. Serve it with lime and fresh cilantro for an authentic taste.
Equipment
- - Large soup pot
- - Cutting board
- Sharp Knife
- - Wooden spoon
- - Ladle
- - Measuring cups and spoons
- - Strainer (if needed for a clear broth)
Ingredients
- - 4 chicken legs
- - 1 large onion chopped
- - 2 carrots sliced
- - 2 celery stalks chopped
- - 4 garlic cloves minced
- - 6 cups chicken stock or water
- - 1 cup heavy cream or coconut milk for dairy-free option
- - 1 teaspoon dried thyme
- - 1 teaspoon garlic powder
- - 1 tablespoon butter or olive oil
- - 2 potatoes diced (optional for extra thickness)
- - Salt and pepper to taste
- - Fresh parsley for garnish
Instructions
- **Prepare the ingredients:** Chop all vegetables and set them aside.
- **Sauté the aromatics:** In a large pot, heat butter or olive oil over medium heat. Add onions, garlic, and thyme. Cook for 2 minutes.
- **Simmer the soup:** Add chicken legs, potatoes, and stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes.
- **Shred the chicken:** Remove the chicken, shred the meat, and discard the bones. Return the shredded chicken to the pot.
- **Make it creamy:** Stir in the heavy cream or coconut milk. Let it simmer for another 5 minutes.
- **Final seasoning:** Taste and adjust seasoning with salt and pepper.
- **Serve and enjoy:** Garnish with fresh parsley and serve hot.