• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Mexican Chicken Vegetable Soup with Cocoa

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 tb All-purpose flour
  • 1 1/2 ts Olive oil
  • 3 Cloves garlic; minced
  • Salt; as needed
  • Coarsely ground pepper; to
  • -taste
  • 1 Shallot; diced
  • 1 Skinless boneless chicken
  • -breast halve; chopped
  • 1/2 ts Unsweetened cocoa powder
  • 1/4 ts Dried oregano
  • 1/4 ts Ground cumin
  • 4 c Juice from tomatoes; PLUS
  • -water and/or chicken base
  • 1 1/2 c Chopped tomatoes; see pantry
  • 3/4 c Mixed vegetables; see pantry
  • 1/8 ts Red pepper flakes
  • 1 ts Dried parsley
  • 3 tb Chopped fresh cilantro; or
  • -to taste


Drain the tomatoes, catching the liquid in a 4 cup measure. Add water to
the tomato juice to a level 4 cups. Add 1-1/2 Tsp. concentrated soup base
or bouillon. Set aside.

Heat a heavy-bottomed, non-stick soup pot over moderate to low heat. Add
the flour and cook, stirring, until lightly brown. Immediately remove the
flour from the pan, transferring to a plate to cool.

Heat oil over medium heat in the pan. Add garlic and shallots and cook,
until golden, about 10 minutes.

Add the chicken pieces and saute until done (about 5 to 8 mins).

Stir in the browned flour, the cumin, and the cocoa, stir to moisten and
cook for about 1 minute; do not burn. Add the liquid for the soup very
gradually, whisking with each addition. Add vegetables and red pepper
flakes and parsley. Bring just to a boil. Reduce heat to low simmer for 20
minutes or to taste.

Add fresh cilantro (or fresh parsley), stir, and warm through. Serve.

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