Discover the warming delight of Mexican soups this winter
Recently, January has shown us its strongly wintry side. On such frosty days, warming dishes are perfect. My family has developed a fondness for soups from a distant country. Mexicans have mastered the art of blending flavours in a way that makes the dish both filling and wonderfully warming. I particularly recommend it after a long walk.
Mexican cuisine is becoming increasingly popular. Tortillas, burritos, tacos, and guacamole? You probably already know these dishes. It’s time to take a closer look at Mexican soups, which also deserve attention, especially since they’re just perfect during cool days.
Unique taste
Mexican cuisine received UNESCO Cultural Heritage status in 2010, highlighting its importance. These dishes combine ancient Aztec traditions with European influences, which have shaped their unique character for centuries. Mexican dishes are based on local produce like maize, beans, and chilli, which impart a distinctive flavour. They are often seasoned with coriander. Each dish has a strong aroma and contains a variety of ingredients. Mexicans appreciate contrasting flavours.
Different from ours
This is true of Mexican soups as well. They are much thicker than those we are familiar with in our native cuisine. Mexicans do not typically use noodles; instead, the thickness is achieved with beans or maize. Root vegetables are also included. Meat, such as chicken breast cut into small pieces, is an important addition. All of this makes these soups resemble one-pot dishes. Be prepared to use a variety of seasonings: chilli, cumin, paprika, oregano, turmeric, garlic, and coriander. All are essential for the soup to have a pronounced character. Thanks to this, it warms excellently. It is so filling that it can suffice as both a main and side course.
Warming Mexican soup
Ingredients:
- 2.5 litres of broth,
- 1 chicken breast,
- 1 onion,
- 2-3 cloves of garlic,
- 1 leek,
- 2 carrots,
- 1 sweet potato,
- 1 small tin of maize,
- half a tin of tomatoes,
- 30% cream to taste,
- 2 tablespoons of olive oil,
- cumin, sweet and spicy paprika, turmeric, oregano, coriander, ginger, salt, and pepper to taste,
- coriander or parsley for serving.
Method:
- Peel and finely chop all the vegetables. Sauté the onion in olive oil in a pot. Add the crushed garlic and sauté together.
- Next, add the sweet potato, carrots, and leek. Sauté for about 3 minutes. Add the spices.
- Pour in the hot broth and bring to a boil. Then reduce the heat and cook for about 35 minutes until the vegetables are soft.
- Next, add the diced chicken breast, maize, and tomatoes.
- Cook for another 15 minutes on low heat.
- Add cream and mix the soup thoroughly.
- Serve with chopped coriander or parsley.
