Chicken and pea soup - Mexican recipe

Chicken and pea soup – Mexican recipe

Don’t rule out making this soup just because it doesn’t have peas. This soup can be made with all kinds of legumes, including lentils, chickpeas, and beans.

material: (For 6 people)

  • 2 cups dried green peas
  • 1 onion
  • 2 bay leaves
  • salt and pepper taste
  • 2 chicken breasts
  • 750ml chicken or vegetable soup
  • 2 sprigs of fresh coriander
  • 6 tablespoons canned corn (optional)


Soak the peas in cold water the night before making the recipe. To cook, drain and place in a saucepan along with bay leaves and peeled onions.

Add plenty of water to the whole thing and bring it to a boil. Cook until the peas are soft, then strain and mix until creamy. Do not forget to remove the bay leaves.

Place two skinless chicken breasts in a separate pot and cover with water. Cook over low heat until the breast is cooked through. Remove and reserve.

Melt the pea puree in a saucepan with the chicken or vegetable broth. Season with salt and pepper and bring to a boil. Once it boils, add the thinly sliced ​​chicken breast and heat. Remove from heat and add finely chopped fresh coriander.

Serve warm, garnished with a spoonful of corn if desired.

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