Mexican Chicken And Vegetable Soup Homemade Gourmet 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.

HEARTY CHICKEN AND VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.
• Add carrot, celery, zucchini and swede. Cook for 2 minutes.
• Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
• Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender add a little more water/stock if required.
• Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
• Roughly chop chicken meat and add to soup.
• Season with salt and pepper.
• Ladle soup into bowls. Serve.

MEXICAN CHICKEN AND VEGETABLE SOUP- HOMEMADE GOURMET

Steps:

• In a soup pot, saute' carrots and celery for 5 minutes.
• Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
• Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.

MOROCCAN CHICKEN AND VEGETABLE SOUP

Steps:

• Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
• Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.

TEXAS CHICKEN VEGETABLE SOUP

Steps:

• Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes.
• Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.

CHICKEN AND VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for a few minutes until soft but not coloured.
• Add diced carrot, celery, zucchini, swede and pumpkin. Cook for a further 2 minutes.
• Stir in the rinsed dry soup mix, water, both chicken and vegetable stock powder, bay leaves and chicken legs. Bring to boil.
• Lower heat and simmer for approx 45 minutes Add the peas and corn and bring back to simmering point. Allow to cook for a further 20 minutes. Remembering to stir regularly during cooking time to prevent the soup catching on the bottom of the saucepan.
• Remove the meat and bay leaves. Separate the meat from the bones, chop roughly and replace into the soup. Season to your taste with salt and pepper. Enjoy!

MEXICAN CHICKEN AND VEGETABLE CASSEROLE

Steps:

• In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.
• While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.
• In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.

CHILI CHICKEN AND VEGETABLE SOUP

Steps:

• In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
• Stir in the chili powder and cook for 2 minutes.
• Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
• Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

MEXICAN CHICKEN VEGETABLE SOUP

Steps:

• Put the chicken broth, onion, green and red peppers, into a large soup pot.
• Bring to a boil, reduce heat, cover and simmer 15 minutes.
• Add all remaining ingredients and heat through.