Mexicali Soup Recipes

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SLOW COOKER MEXICAN CHICKEN SOUP



Slow Cooker Mexican Chicken Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 15

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

  • Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  • Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

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 SOUP



Mexican Soup image

Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.

Provided by Bette Wirth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
½ cup chopped onion
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

Steps:

  • Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 37.7 g, Cholesterol 61.9 mg, Fat 7.7 g, Fiber 9.7 g, Protein 31.5 g, SaturatedFat 1.9 g, Sodium 840.6 mg, Sugar 7.8 g

MEXICAN TORTILLA SOUP



Mexican Tortilla Soup image

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

Steps:

  • In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.

MEXICALI SOUP



Mexicali Soup image

Make and share this Mexicali Soup recipe from Food.com.

Provided by anonymous

Categories     Beans

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
6 cups water
2 cups taco sauce (or salsa)
1 (15 ounce) can kidney beans, undrained
1 (6 ounce) can tomato paste
3/4 cup acini di pepe pasta, uncooked
3/4 cup sliced black olives
cheddar cheese
sour cream
tortilla chips

Steps:

  • In a large bowl, mix the meat with the taco seasoning and shape into 1-inch meatballs.
  • In a large stockpot, cook the meatballs, turning frequently, until brown and drain the fat.
  • Add the water, taco sauce, beans with their liquid, and tomato paste. Heat to boiling.
  • Reduce heat and simmer for 10 minutes. Return the soup to a boil and stir in the uncooked acini di pepe.
  • Boil, stirring frequently, for about 14 minutes or until the pasta is tender. Stir in the black olives.
  • Sprinkle each serving with chedder cheese and top with sour cream if desired. You can also garnish with tortilla chips if desired.

Nutrition Facts : Calories 208.6, Fat 6.3, SaturatedFat 2.1, Cholesterol 29.5, Sodium 718, Carbohydrate 23.6, Fiber 3.6, Sugar 6.2, Protein 14.4

20+ TASTY MEXICAN SOUP RECIPES (+SOPA DE FIDEO)



20+ Tasty Mexican Soup Recipes (+Sopa de Fideo) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Soup

Time 34m

Number Of Ingredients 7

1 package Mexican fideo
1 cube chicken bouillon
6 cups water
1 Tbsp. minced garlic
1/4 cup chopped onion
1 can tomato sauce
2 Tbsp. extra virgin olive oil

Steps:

  • Sauté the garlic, fideo, and onion in the oil until soft.
  • Add all of the ingredients to the pot and cook for 10-15 minutes.

Nutrition Facts : Calories 312 kcal, ServingSize 1 serving

MEXICALI SOUP



Mexicali Soup image

In 2nd grade my teacher Mrs. Means gave the entire class this recipe. I think we ate this in class one day, but I don't recall. It is my favorite vegetable soup recipe to this day. I'm not sure where the soup got the name, but my guess is it was probably from a story we read. My Mom said the original recipe calls for a beef soup bone and beef, but I grew up without it in the recipe. Feel free to throw either or both in to suit your tastebuds or use your own fresh homemade vegetable stock.

Provided by AmyZoe

Categories     Clear Soup

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 quarts water
8 teaspoons beef bouillon
1 bay leaf
1 onion, chopped
1 carrot, diced
1 cup green beans
1 cup corn
1 cup potato, sliced
2 1/2 cups tomatoes
1 green pepper, diced
2 garlic cloves, diced
salt and pepper

Steps:

  • Bring all ingredients to a boil in a large pot and simmer until potato is soft.

Nutrition Facts : Calories 69, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.2, Sodium 375.9, Carbohydrate 15.2, Fiber 2.8, Sugar 4.1, Protein 2.5

MEXICALI SOUP



MEXICALI SOUP image

Categories     Soup/Stew     Beef     Appetizer     Bake     Quick & Easy     Healthy

Yield 4 people

Number Of Ingredients 15

One 6 oz. pkg. Farmhouse® Mexican Rice
1 lb. lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
Two 14.5 oz. cans beef broth
1-3/4 cups water
One 16 oz. can tomatoes, undrained
1/2 teaspoon oregano leaves
1 cup frozen corn
1 cup sliced zucchini
1/2 cup sliced celery
1 cup grated jack or cheddar cheese
2-3 hot chilies, finely chopped*
3 Tablespoons chopped parsley or cilantro
Salt and pepper to taste

Steps:

  • In a Dutch oven, brown ground beef with onion and garlic until beef is no longer pink; drain off fat. Add broth, water, tomatoes and oregano; bring to a boil. Add corn, zucchini, celery, rice and contents of seasoning packet; reduce heat and cover, simmering for 20 minutes. Add salt and pepper to taste. Before serving, sprinkle with cheese, chilies and parsley or cilantro. *For a spicier dish, sauté hot chilies with onion and garlic.

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