This Mexican soup can be an entire meal by itself. I had bowls of it when my friend, Carmen aka Siti Khatijah served it when we went to her house for a Mary Kay party. It was muy delicioso that when I had some friends coming over, I practically begged her for the recipe and it's really easy to make. The recipe below has been slightly adapted from the original recipe but it still tastes similar to the original. Have fun making it!
1 whole chicken put in pot, put in water enough to cover all the chicken. Boil with one whole clove
garlic. Take chicken out once it’s cooked. Shred the meat when cooled and return bones to the stock.
In a frying pan, put in 1 tbsp olive oil and fry one medium sized big onion, thinly sliced until golden brown with some salt and black pepper. Once the onion is done, pour into your soup stock.
Put in one chicken cube, 1 can of stewed tomato (you can use Del Monte) pulped, 1 box of tomato puree, 1 tin of Leggo's tomato puree, 2 tins of Kimball chickpeas, 1 bottle of mixed vegetables (I normally get this from Carrefour and it costs around 7.90-9.90 (or you can substitute with cubed carrots, green peas, French beans, radish). Add 1 ½ tbsp coarse chilli powder to the stock. Put in some of your shredded chicken.
If you have the powdered version, you don't need to grind jintan manis/ cumin , and ketumbar/ coriander, add to paprika powder and black pepper. (1tbsp of each to 3 bowls of water). Season with salt and sugar.
Garnish with grated cheddar cheese, shredded chicken, lettuce sliced thinly, cucumber julienned, onion sliced thinly, mint, tomato deseeded and cubed. Serve with tobasco sauce and lime wedges for extra heat and sourness.