Mexican Chicken SoupMexican chicken soup tops a comfort food favorite with tortilla strips and queso fresco...and adds some cilantro and jalapeño, of course!





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November 2008

Product Reviews / Main Nibbles / Cheese

Fall Cheese Recipes

Page 3: Mexican-Style Chicken Soup With Queso Fresco


This is Page 3 of an eight-page article. Click the links below to navigate among the pages. Learn more about cheese by skimming through our Cheese Glossary.

All-Cheese Dinner Menu


Mexican-Style Chicken Soup With Queso Fresco

For a soup course, try this dish from Chef Bernard Laskowski, of Park Grill in Chicago. It’s topped with queso fresco, a soft, moist, fine-grained cheese. It crumbles readily, and is frequently used as a topping or filling in cooked dishes like enchiladas, refried beans, salads, soups, tostadas and taco salads. (Learn more about queso fresco and other Hispanic cheeses).

Yields 12 to 16 servings.


Chicken Stock

  • 1 gallon cold water (or enough to
    entirely cover chicken bones)
  • 2 cups white wine
  • 3 to 4 pounds chicken bones,
  • 2 Spanish onions, peeled and
  • 3 large carrots, peeled and
  • 4 celery stalks, chopped
  • 1 tablespoon whole black
  • 2 whole garlic cloves, peeled
  • 5 sprigs cilantro
  • 5 sprigs parsley
  • 1 whole jalapeño
  • 1 whole bay leaf

Queso FrescoEven if you don’t make Mexican chicken soup, you can try the crumbly goodness of queso fresco atop your own recipe.

Chicken Soup

  • Salt and freshly ground pepper to taste
  • 4 Roma tomatoes, blanched, peeled and chopped
  • 1 Spanish onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 boneless skinless chicken breasts, grilled and finely diced


  • 8 small corn tortillas, thinly sliced and fried
  • 8 sprigs cilantro, chopped
  • 12 ounces queso fresco, crumbled
  • 4 limes, cut into quarters


Chicken Stock

  1. Combine all ingredients in a large stockpot and bring to a boil.
  2. Reduce heat and simmer for 2 hours, periodically skimming the foam from the stock.
  3. Strain the stock and return to a clean stockpot.

Chicken Soup

  1. Season stock with salt and pepper. Add vegetables and bring to a simmer. Cook until all vegetables are fork-tender.
  2. Add chicken to soup and return to a simmer (do not boil) for 10 minutes.
  3. For service, transfer soup to serving bowls. Top each bowl with tortilla strips, cilantro sprigs and queso fresco. Serve lime wedges on rim of bowl.


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Recipe © copyright Roth Käse USA. Additional material

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