Mexican Chicken And Bell Pepper Soup Recipes

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MEXICAN CHICKEN STUFFED PEPPERS



Mexican Chicken Stuffed Peppers image

A great twist on the typical stuffed peppers.

Provided by Brenda Kral

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 2h10m

Yield 6

Number Of Ingredients 20

cooking spray
2 red bell peppers, stemmed and cored
2 yellow bell peppers, stemmed and cored
2 orange bell peppers, stemmed and cored
1 teaspoon Texas barbeque rub, or as needed
1 tablespoon olive oil, or as needed
3 skinless, boneless chicken breast halves, cubed
½ onion, thinly sliced
1 mild green chile pepper, chopped
½ jalapeno pepper, chopped
2 tablespoons ground turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
1 pinch salt and ground black pepper to taste
½ (12 fluid ounce) can or bottle beer (such as Sam Adams Boston Lager®)
2 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
½ (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 cups cooked instant white rice
½ cup shredded Mexican cheese blend, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
  • Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
  • Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g

MEXICAN CHICKEN AND BELL PEPPER SOUP



Mexican Chicken and Bell Pepper Soup image

Make and share this Mexican Chicken and Bell Pepper Soup recipe from Food.com.

Provided by peachy_pie

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 onion, thinly sliced
1 teaspoon chili flakes
1 teaspoon dried oregano
3 garlic cloves, minced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 (400 g) can diced tomatoes
3 cups chicken stock
500 g free-range chicken breast fillets, sliced
chopped coriander or parsley and lime wedge, to serve

Steps:

  • Saute the onion, garlic, and chilli in the oil until fragrant.
  • Add stock, tomatoes, and oregano and bring to the boil.
  • Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
  • Serve sprinkled with the herbs and add a squeeze of lemon juice.

MEXICAN-STYLE CHICKEN-STUFFED PEPPERS



Mexican-Style Chicken-Stuffed Peppers image

This is a delicious chicken-stuffed peppers dish that I made up myself from scratch and my family and I love it. It is simple to make and any guest will love it.

Provided by Vonjaguar

Categories     Stuffed Bell Peppers

Time 1h40m

Yield 4

Number Of Ingredients 17

1 tablespoon butter
1 tablespoon vegetable oil
1 medium onion, chopped
3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup water
3 tablespoons chili powder
4 cloves garlic, chopped
2 teaspoons salt
1 pinch ground cumin, or to taste
1 pinch crushed red pepper, or to taste
1 cup cooked rice
½ cup black beans, rinsed and drained
4 large green bell peppers, halved lengthwise and seeded
1 ½ (28 ounce) cans crushed tomatoes
1 (8 ounce) package shredded Mexican cheese blend
1 medium avocado, sliced, or to taste
¼ cup sour cream, or to taste

Steps:

  • Preheat the oven to 385 degrees F (200 degrees C).
  • Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
  • Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
  • Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.

Nutrition Facts : Calories 745 calories, Carbohydrate 58.9 g, Cholesterol 129.2 mg, Fat 39.9 g, Fiber 16.6 g, Protein 46.7 g, SaturatedFat 19.3 g, Sodium 2257.5 mg, Sugar 6 g

MEXICAN CHICKEN STUFFED BELL PEPPERS



Mexican Chicken Stuffed Bell Peppers image

Try our tasty Mexican Stuffed Bell Peppers! Lime dressing, jalapeños and a cheesy chicken mixture give this chicken stuffed bell pepper recipe its flair.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8

1 each green, red and yellow bell pepper, cut lengthwise in half, seeded
1 onion, chopped
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
3 cups chopped cooked chicken
1-1/2 cups prepared STOVE TOP Cornbread Stuffing Mix
1 cup frozen corn
1 jalapeño pepper, seeded, minced
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • Heat oven to 400ºF.
  • Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
  • Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
  • Spoon chicken mixture into pepper halves. Cover.
  • Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

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