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
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-STYLE CHICKEN SOUP
Make and share this Mexican-Style Chicken Soup recipe from Food.com.
Provided by Sam 3
Categories Poultry
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into bite sized pieces.
- Lightly coat a large saucepan with oil and set over med-high heat.
- Add about 1/2 the chicken without crowding.
- Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
- Repeat with remaining chicken.
- Once all chicken has been removed, add onions, add more oil if needed.
- Stir until slightly softened, about 2 minutes.
- Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
- Add to stock pot, add broth.
- Bring to a boil, then reduce heat to med-low.
- Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
- Add corn during last 2 minutes of simmering.
- Stir in lime juice.
- Just before serving, top with cilantro.
- Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.
Nutrition Facts : Calories 271.4, Fat 7.3, SaturatedFat 1.8, Cholesterol 100.2, Sodium 917.9, Carbohydrate 21.2, Fiber 4, Sugar 6.2, Protein 31.7
CALDO DE POLLO OR 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.
Provided by The Bossy Kitchen
Categories Soups
Time 1h10m
Number Of Ingredients 16
Steps:
- In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
- In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
- Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
- Add chopped tomato and cook for another 3 minutes.
- Add this mixture to the chicken pot.
- Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
- Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
- Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
- Optional: Add slices of avocado to your soup.
Nutrition Facts : Calories 451 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1111 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
MEXICAN CHICKEN SOUP
This Mexican chicken soup is tender chunks of chicken with vegetables, chiles and potatoes, all in a savory tomato broth. A great way to warm up on a cold day!
Provided by Sara Welch
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots and cook for 3-5 minutes or until softened.
- Add the green chiles, chicken, tomatoes, and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine.
- Add the chicken broth and potato. Bring to a simmer.
- Cook for 20-25 minute or until potatoes are tender. Stir in the corn.
- Cook for 2-3 more minutes, then top with cilantro and serve.
Nutrition Facts : Calories 300 kcal, Carbohydrate 26 g, Protein 21 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 496 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CALDO DE POLLO
Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. I know everyone has their own way of preparing it, and their particular choice of vegetables or herbs to cook it with, but in the end...
Provided by Mely Martínez
Categories Soups
Time 1h5m
Number Of Ingredients 15
Steps:
- Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.
- After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
- Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
- When the chicken pieces have cooled, shred it or cut into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
- Strain the broth using a large fine mesh strainer. Return the broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
- Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.
Nutrition Facts : ServingSize 1 10 ounces bowl, Calories 254 kcal, Carbohydrate 5 g, Protein 21 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 82 mg, Sodium 688 mg, Fiber 1 g, Sugar 2 g
MEXICAN CHICKEN (OR CHICKPEA) NOODLE SOUP
Flavorful, EASY Mexican Chicken Noodle Soup with cilantro, avocado and lime- a one pot meal, in under 30 minutes. Vegan option, sub chickpeas for the chicken!| www.feastingathome.com
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Soup
Time 35m
Number Of Ingredients 18
Steps:
- In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
- Add chicken and garlic. Saute 5-6 minutes until it begins to brown, stirring often.
- Add salt and spices, oregano and cook 1 more minute. Add tomato, chilies, stock and water and bring to a rolling boil over high heat.
- Once boiling, add pasta, resisting the temptation to add more (it will swell). Bring to a boil once more, turn heat to medium, and simmer ten minutes or until pasta is done cooking.
- Squeeze the lime, taste, add more salt to taste. If soup tastes bland, it need more salt and lime. ????
- Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.
Nutrition Facts : Calories 347 calories, Sugar 4.8 g, Sodium 508.4 mg, Fat 5.7 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 51.5 g, Fiber 5.7 g, Protein 26.5 g, Cholesterol 55.2 mg
MEXICAN CHICKEN RICE SOUP
Steps:
- Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer.
- Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat the soup. Serve hot.
MEXICAN-STYLE CHICKEN SOUP
Just 15 minutes of hands-on time is all it takes to prep this subtly spicy and exotic south-of-the-border soup.
Provided by Clean Eating
Categories Classics Made Clean, Dinner, Dinner Tonight
Time 3h15m
Yield 4
Number Of Ingredients 15
Steps:
- Mist a 3- to 3½-qt slow cooker with cooking spray. Add tomatoes, bell peppers, onion, squash, garlic and 1/4 cup water; stir gently. Arrange chicken on top and mist with cooking spray. In a small bowl, combine chile powder, cumin and oregano. Sprinkle evenly over top of contents of slow cooker. Cover and cook until chicken is no longer pink in center, 3 hours on high or 6 hours on low. Turn off slow cooker. Remove chicken and transfer to a cutting board. Stir cilantro, lime juice, oil and salt into tomato-pepper mixture. Pull chicken apart into large pieces, or shred coarsely with 2 forks. Return chicken to slow cooker, gently stir and let mixture sit, uncovered, for 15 minutes, until thickened slightly. Divide rice among shallow soup bowls and spoon tomato-chicken mixture over top, dividing evenly. If desired, top with additional cilantro. If using, serve with sour cream and lime wedges.
Nutrition Facts : Calories 366 calories
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