Mexican Chicken Soup Recipes

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MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

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

1 ¼ pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
½ cup chopped onions
½ cup chopped celery
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced

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



Mexican Chicken Soup image

If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
  • Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Nutrition Facts : Calories 250 calorie, Fat 11 grams, SaturatedFat 1 grams, Carbohydrate 25 grams, Fiber 5 grams

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-INSPIRED CHICKEN SOUP



Mexican-Inspired Chicken Soup image

This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
Optional: Shredded cheddar cheese, sour cream and chopped fresh cilantro

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.

Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.

MEXICAN CHICKEN CHILI SOUP



Mexican Chicken Chili Soup image

This is Top Secret Recipes version of The Soup Nazi's Mexican Chicken Chili. The secret to this soup seems to be the long simmering time. If you like, you can substitute turkey breast for the chicken to make turkey chili.

Provided by dale7793

Categories     Chicken

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 lb chicken breast fillet (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 carrot, sliced
1 stalk celery, diced
1 cup canned diced tomato
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced canned pimiento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 garlic clove, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
sour cream
1 pinch chopped Italian parsley
grated cheddar cheese (optional)

Steps:

  • Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
  • Cook the chicken on both side until done-- about 7-10 minutes per side.
  • Cool the chicken until it can be handled.
  • Do not rinse the pot.
  • Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
  • Add the remaining ingredients to the pot and turn heat to high.
  • Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
  • Stir mixture often so that many of the chicken pieces shred into much smaller bits.
  • Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
  • Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Rather like menudo without the tripe. Spicy and warm. Perfect for a winter day. Good for those who find traditional chicken soup too prosaic and bland. If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

Provided by Treven

Categories     Chicken

Time 39m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons canola oil
2 medium onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
8 cups canned low sodium chicken broth
4 ounces canned green chilies
2 (15 1/2 ounce) cans posole, drained (mix yellow and white)
1 (15 ounce) can whole canned tomatoes, roughly chopped
1 teaspoon dried oregano
1 lb boneless skinless chicken thighs
1/4 cup chopped fresh cilantro leaves
1 lime, juice of
kosher salt
fresh ground black pepper

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.

Nutrition Facts : Calories 229.5, Fat 10.1, SaturatedFat 1.7, Cholesterol 63, Sodium 279.7, Carbohydrate 14.5, Fiber 2.3, Sugar 5.3, Protein 23.1

MEXICAN SOUP WITH CHICKEN



Mexican soup with chicken image

All those typically Mexican flavours - lime, coriander, chilli - combined in a soup with the crunch of tortilla chips

Provided by Jennifer Joyce

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 10

2 tbsp olive oil
1 onion , chopped
4 garlic cloves , crushed
1 ancho or other large dried chilli , deseeded and softened in boiling water for about 10 mins
½ tsp ground cumin
400g can plum tomato
1 ½l chicken stock
2 chicken breasts , sliced
juice 2 limes
tortilla chips or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve

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.

Nutrition Facts : Calories 257 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Protein 34 grams protein, Sodium 2.12 milligram of sodium

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Top Asked Questions

How to make Mexican chicken soup with tortillas?
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.
What is the best chicken soup Mexican style?
Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal. In a large pot, place the water, chicken, salt, and garlic.
What do you need to make Mexican chicken noodle soup?
To make this Mexican chicken noodle soup recipe, you will need the following ingredients: Olive oil: Or whichever type of oil you prefer to sauté the veggies. Veggies: I used a simple mix of onion, carrots, garlic and corn (frozen or canned) for this recipe.
How long does it take to make Mexican Chicken Soup?
This Mexican chicken soup recipe could literally be made in 10 minutes if you have diced, cooked chicken on hand! It’s a perfectly quick and tasty weeknight dinner. I want to tell you about some unrelated kitchen fails today, but I’ll keep showing you photos of this soup so we all remember why we’re here.

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