Hispanic Kitchen

Spice It Up!

Yields 6 hearty servings or 8 as a starter


2 boneless chicken breasts, cooked and shredded, about 4 cups
1 medium white onion, diced
4 cloves garlic, minced
2 chayotes (aka "Mexican squash"), diced
10 guajillo peppers
2 chile de arbol peppers
2 bay leaves
 cumin seeds
 teaspoon coriander seeds
 teaspoon oregano
Salt and fresh cracked pepper
1 tablespoon Knorr chicken bouillon powder
½ cup finely crushed tortilla chips
Olive oil
6 cups low-sodium chicken broth 

For Garnish:
3 cups shredded lettuce
1 cup diced tomatoes
½ cup diced white onion
2 jalapeño peppers, minced
Chopped cilantro
Lime wedges
½ cup crumbled queso fresco


1. Remove the seeds and stems form the guajillo peppers. Transfer to a glass bowl with just enough water to cover. Cook in the microwave for 7 to 8 minutes, turning halfway through the cooking time. Remove from microwave, cover and set aside.

2. In a large soup pot, heat 2 tablespoons of oil to medium heat, add the onions and cook for 5 minutes. Add the chayote, garlic, chile de arbol, bay leaves, ½ teaspoon of salt and a pinch of pepper. Cook for 2 more minutes.

3. Drain the guajillo peppers and transfer them to the blender, add the Knorr chicken bouillon and 1 cup of water. Blend on high until smooth, set aside. Combine the coriander seeds, oregano, and cumin seeds and crush them using a mortar and pestle, set aside.

4. Add the chicken broth, cumin, coriander, oregano, chile guajillo sauce, crushed tortilla chips and the shredded chicken to soup pot, stir well to combine. Bring to a boil, taste for salt and pepper. Reduce the heat and cook for 35 to 40 minutes to slightly thicken the broth. Keep warm or serve right away with your favorite toppings and warm corn tortillas.

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Tags: Chayotes, Chicken, Soup, guajillo


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Comment by Sonia Mendez Garcia on December 27, 2014 at 8:30pm

Lorie, if you cannot find the dried peppers listed to add to the soup, you could use a good quality mild chili powder instead. And for the chayotes, you could add summer squash. It will be tasty as well. 

Comment by Lorie B Bonnette on December 27, 2014 at 8:27pm

looks amazing!! And so easy. I wish we had a mexican market closer....

Comment by Sonia Mendez Garcia on November 11, 2012 at 9:50pm

Michael, let me know how you like the soup. My husband and I loved it!! Thanks you for your kinds words. I am really loving being a part of the Hispanic Kitchen family!

Comment by Michael Redden on November 11, 2012 at 8:58pm

Looking forward to trying this for my wife!

Thank you for all of your wonderful recipes and suggestions.

Comment by Sonia Mendez Garcia on May 8, 2012 at 10:01pm

Thanks Ray.....:)

Comment by Ray A. on May 8, 2012 at 9:08pm

mmmmm mmm good! 

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