Mexicali Chicken Soup Recipes

MEXICAN CHICKEN SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
• While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

MEXICALI CHICKEN

Steps:

• 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
• 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
• 3. Serve with lime or lemon wedges if desired.

MEXICAN-INSPIRED CHICKEN SOUP

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

MEXICAN CHICKEN SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
• Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

MEXICAN CHICKEN SOUP

Steps:

• Cut chicken into small bite size pieces.
• Heat large saucepan over medium-high heat, spray with cooking spray (or add olive oil) and saute chicken and garlic until chicken browns.
• Add crushed tomatoes, chicken broth, green chilies, corn and chili powder.
• Simmer for 20-30 minutes to allow flavors to blend.
• Meanwhile, mince cilantro and chop green onions.
• Pour soup into bowls and top with cilantro, lime juice, green onions and cheese.

MEXICAN SOUP WITH CHICKEN

Steps:

• Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
• Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.

MEXICAN CHICKEN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat.
• Brown chicken and cut into small pieces.
• Add to crockpot.
• Saute onion, celery, and garlic until soft.
• Add to crockpot.
• Add broth, chili powder, and cumin.
• Add the green chiles, tomatoes, and oregano.
• Cook on'low' for 4 hours.
• Add hominy 30 minutes before serving.
• Add cilantro leaves, and lime juice just before serving.
• Season, to taste, with salt and pepper.
• Serve hot.

MEXICALI CHICKEN

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.