Latin Chicken Soup

Menu PartSoup
Cuisine TypeLatin
Campbell's Soup

Jeffrey Quasha

Executive R&D Chef

Morrison Living

Savannah, Ga.

Chef Jeffrey Quasha creates a Latin-flavored soup base from scratch using readymade chicken broth, available in large tubs for foodservice. A vegetable broth version is also available.  He seasons the base with cilantro, cumin, garlic, chili powder, onions, lime and poblanos, then offers it as the foundation of a soup station at Morrison Living. Servers dish out the soup and offer a variety of add-ins, including chicken, hominy, tortilla strips, avocado and pickled radishes.


Latin soup base

2 tbsp. olive oil
1 poblano pepper, seeded and diced small
2 med. sweet onions, chopped

4 cloves garlic, chopped
2 tbsp. chili powder

2 tbsp. cumin

2 tsp. coriander

1 tub foundation chicken broth

3 limes, juiced

1 bunch cilantro

1½ gal. warm water

Garnishes (per serving)

½ cup cooked hominy

½ cup shredded cooked chicken

¼ cup cubed avocado

1 tbsp. crispy tortilla strips

1 tbsp. sliced or pickled radishes

1 tbsp. chopped fresh cilantro

8 oz. Latin soup base


1. In large stockpot over medium-high heat, heat olive oil. Add poblano pepper and onions; saute 2 minutes or until softened.

2. Add garlic, chili powder, cumin and coriander; cook for another 2 minutes. Stir in chicken broth, lime juice and cilantro. Cover stockpot and reduce heat to low. Cook, covered, for 1 hour. 

3. Keep soup base warm at soup station. Into individual bowls, measure hominy, chicken, avocado, tortilla strips, radishes and/or cilantro. Ladle 8 ounces broth over ingredients.

Photograph courtesy of Campbell’s Soup

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