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Chicken Albóndigas Soup
© Jonelle Weaver

Chicken Albóndigas Soup


If you use canned broth in this Mexican meatball soup, simmer it first with a few chicken wings and some chopped onion, carrot and celery to boost the flavor.

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  1. 1 tablespoon pure olive oil
  2. 1/4 cup minced onion
  3. 1 tablespoon minced poblano plus 1/2 poblano chile, seeded and thinly sliced
  4. 1 tablespoon minced red bell pepper
  5. 1 tablespoon minced garlic
  6. 1 teaspoon ground cumin
  7. 1/2 teaspoon ground coriander
  8. 1/2 pound ground chicken
  9. 1/4 cup cooked rice
  10. 1 large egg white, lightly beaten
  11. 2 tablespoons minced cilantro, plus leaves for garnish
  12. 2 canned chipotle chiles in adobo, seeded and minced
  13. Kosher salt and freshly ground pepper
  14. 4 cups chicken stock or canned low-sodium broth
  15. 1/2 cup corn kernels
  16. 1/2 cup finely diced seeded plum tomato
  17. Lime wedges, for serving
  18. Tortilla chips, for serving
  1. Heat the olive oil in a medium skillet. Add the onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes. Add 1/2 teaspoon of the cumin and the coriander and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool.
  2. Add the chicken to the bowl, along with the rice, egg white, minced cilantro, chipotles, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Mix with your hands until thoroughly combined. Roll tablespoons of the meat into balls and set on a large plate.
  3. In a large saucepan, combine the chicken stock with the corn, tomato, sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a simmer. Season with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes. Add the meatballs and cook over low heat until firm and cooked through, about 5 minutes. Ladle the soup into large shallow bowls and garnish with the cilantro leaves. Serve with the lime wedges and tortilla chips.