MEXICAN CHICKEN SOUP
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
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
Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
Provided by Rillene
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g
MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM
I printed this off Ortega's web-site. The creator was a finalist in their 2002 cooking contest. It is REALLY good and really easy. My additions are a can of hominy (because I love it!) and shredded Monty Jack to top the soup. Great with tortilla chips!
Provided by HEP MEP
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
- Add salsa,rice,oregano,and salt.
- Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
- Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
- Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
- CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.
MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM
A finalist in the 2002 Ortega® 'Create a Fiesta, Win a Siesta!' Contest, this dish was submitted by Julie DeMatteo of Clementon, New Jersey. This soup combines chopped chicken, corn, black beans, fire-roasted chiles, rice and chicken broth in a flavorful soup, topped with a garnish of sour cream blended with cilantro, lime juice and chiles. This hearty dish can be served as an appetizer or main meal.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 15
Steps:
- COMBINE chicken broth, water and garlic in large saucepan; bring to a boil. Add salsa, rice, oregano and salt; cover. Reduce heat to low; cook for 15 minutes, stirring occasionally. Add chicken, beans, corn and chiles; continue cooking for 5 minutes or until heated through. Serve in soup bowls; top each serving with dollop of cilantro-chile cream.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 22.3 g, Cholesterol 35.4 mg, Fat 6.4 g, Fiber 2.1 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 1127.2 mg, Sugar 3.5 g
MEXICAN CHICKEN SOUP
Spicy chicken soup topped with cilantro - super easy to throw together! Don't omit that cilantro, it really 'makes' this soup! Tortilla chips make a nice side to this... or even crush a few and top soup before serving. WW points w/out optional ingredients = 4/serving
Provided by Brooke the Cook in
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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