I decided to have some fun this week and made something I’m calling Mexican Eyeball Soup. It’s basically Chicken Tortilla Soup with hard-boiled eggs and mini cheeseballs in place of tortillas.
This is a fresh garden soup. By that, I mean that I didn’t use any broth or condensed soup. Because of that, the soup itself has to have plenty of flavor so it doesn’t taste watery.
I started with 4 or 5 tomatoes that I had picked from the garden and frozen away. I added 1 jalapeño that had started turning red. These can both be cubed.
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Red ones have less heat and more sweetness. If you can’t find that, you can substitute a dried chipotle pepper, which is basically just a red jalapeño anyway. I added a chicken breast from a store-bought roasted chicken with the skin on – including all the spices they add to the top of the chicken.
I covered it with water and cooked it on high in the slow cooker for 3-4 hours. I tasted the liquid about 2 hours in and added a couple of teaspoons of salt, a couple of teaspoons of cilantro, and about a quarter of a cup of lemon juice. I let it keep cooking for another hour.
Then I added 2 eggs in the shell and cooked for the remaining hour.
When the soup was finished, I took a piece of bread and cut it into four sections. I spread some butter on and toasted them. I also took half an avocado and cubed it.
I put the avocado in the bottom of the bowl, added the soup, and two eggs. I then took some squeeze basil and made eyes on the eggs. I used squeeze sour cream to make a mouth and dotted it with squeeze basil for gnarly teeth.
I opened a couple of small pouches of mini cheeseballs and made them into hair. Finally, I took some of the sour cream and squeezed it out on the pieces of toast (if you’re more artistic than me, you can make them look like bones) and added some more squeeze basil to the tops as fingernails.
And there you have it, Mexican Eyeball Soup. You can eat the hard-boiled eggs with the soup or save them for later. I like to cook hard-boiled eggs in soup because they absorb the flavor.
It makes nice egg salad sandwiches.
Enjoy.
Mexican Eyeball Soup
Ingredients
Method
- Cube the tomatoes and jalapeno and add them to the slow cooker.
- Add the chicken breast, skin and seasoning included.
- Cover with water and cook on high for 3-4 hours.
- About 2 hours in, taste the liquid and add a couple of teaspoons of salt, a couple of teaspoons of cilantro and about 1/4 cup lemon juice.
- Keep cooking for another hour.
- Add the 2 eggs in the shell and cook for the remaining hour.
- Cut the bread into four sections, butter them and toast.
- Butter the bread sections and toast them.
- Cube the avocado.
- Put the avocado in the bottom of the bowl, then add the soup and the two eggs.
- Use squeeze basil to make eyes on the eggs.
- Use squeeze sour cream to make a mouth and dot it with squeeze basil for teeth.
- Use mini cheeseballs as hair.
- Squeeze sour cream onto the toast pieces, shaped like bones if you like.
- Add squeeze basil to the tops as fingernails.