MexiCali Chicken and Shrimp Soup

I know, some of you are thinking, “Geez Louise, soup?  It’s May”!  Since my name isn’t Louise I can ignore that.  Besides, it was cold and rainy this morning while I was doing my meal planning for the week.  The great thing about this soup is that it’s warm for those cool Spring days, but the lime juice and avocado give it a hint of Summer.  Perfect for a slightly overcast 65 degree evening.  Cool enough for soup and warm enough for beer.

Fortunately I made chicken stock this morning so I had a good base to start from.  And I chopped extra mire poix (carrots, celery and onions) so I had chopped veggies for the soup.  Even better, last night a friend brought over lime juice and garlic marinated shrimp and we grilled them for dinner.  Gotta love leftovers.  All I had to do tonight was chop a jalapeno, slice a chicken breast, dice 1/2 an avocado and ream a lime and voila – a One Woman’s Kitchen original.

This soup covers the whole range of the flavor and texture spectrum.  Warm chicken, smoky shrimp, sweet carrots, hot jalapenos, crunchy celery, creamy avocado, green cilantro.  Yum.  You can spice this with salt, pepper, cumin and annatto seed or feel free to just buy some Goya Sazon con Culantro y Achiote.  You can find it in any grocery store. I use it in taco meat, black beans, etc.

Wicked good soup this is.  I could have eaten the whole pot easily.  I thought about it, but there’s still a little Dark Chocolate Peanut Butter Chip cookie dough so I think I’ll have cookies later. That way I can have the leftover bowl of soup for lunch tomorrow. All good.

Good? So good.
Easy? Yep.
Good for company? Sure, it would be great with fish tacos.
Special shopping? Nope.

MexiCali Chicken and Shrimp Soup

This recipe makes 2 entree sized servings.


Grilled Shrimp

Marinate shrimp the lime juice, garlic and olive for 30-45 minutes.
Put the shrimp on skewers.
Grill 2-3 minutes on each side.
Set aside.


2 1/2 C chicken stock
1 chicken breast, sliced into thin strips
1/2 onion, diced
1/2 large jalapeno, chopped fine
1 clove garlic, chopped fine
1/2 C chopped carrots
1/2 C chopped celery
1/2 packet Goya seasoning
12-15 marinated, grilled shrimp (24-28 count)
juice of one lime
1/2 avocado, diced
2 Tbsps fresh cilantro, chopped


In a soup pot, heat the stock to a simmer. While the stock heats, in a small skillet heat the olive oil.
Add the onions, jalapenos, carrots and celery to the pan with the oil. Saute until the onions begin to soften. Stir in the Goya seasoning and continue to saute another 2-3 minutes.
Add the chicken to the simmering stock while the vegetables saute.
Empty the contents of the small skillet into the soup pot. Stir. Bring the soup back to a slow simmer. Simmer 5-7 minutes.
Add the shrimp and the juice of 1/2 of the lime to the soup pot. Stir just until the shrimp are heated through.
Divide the soup between two bowls and top with additional lime juice, avocado and cilantro.


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