Napa Daves Mexican Chicken Soup Recipes

MEXICAN CHICKEN STEW

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
• Bring to a simmer and cook 20 minutes.
• Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
• Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
• Ladle into bowls and garnish with sour cream and cilantro.

MEXICAN CHICKEN SOUP

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.

CHICKEN AND NAPA CABBAGE STIR FRY

Steps:

• Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
• Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
• Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.

NAPA DAVES EASY CROCK POT PIZZA SOUP

Steps:

• In your crock pot, combine the above ingredients (except the cheese) and let them cook for 4 hours on low.
• Top each serving with a little cheese and serve with crusty bread!

NAPA DAVE'S CHICKEN FAJITA RECIPE

Steps:

• Combine the marinade ingredients into a large mixing bowl and combine well. Add the chicken and the vegetables.
• Let this marinate at least 15 minutes, but no more than an hour so the mix doesn't get mushy.
• Heat a large flat griddle or a large frying pan to high heat. Cook the mix in several batches so that the mixture is not crowded in the pan- it will brown much easier and taste better that way. It takes about 6-8 minutes each batch to get them noce and browned. Turn the mixture occasionally as it cooks to get the browning even.
• Add the mixture back onto a clean bowl as you cook the rest- cover the bowl with a large plate so the vegetables will continue to steam and get soft.
• Heat the tortillas as you normally do- we throw ours on the grill before we start to warm them. We then keep them in a covered bowl where they are easy to pull out to serve!
• We usually serve these family style- with the bowl of fajitas in the center of the table and everyone builds their own!

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.

NAPA DAVE'S CARIBBEAN SWEET POTATO SOUP

Steps:

• For sauce:.
• In a small bowl, stir together the sour cream and lime zest. Set aside.
• For Soup:.
• Melt the butter in a dutch oven pre-heated over medium heat. Add onion and garlic, and cook for about 5 minutes, until lightly browned.
• Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Add the peanut butter.
• Puree the soup in a blender in small batches, return to heat. Stir in lime juice, and salt.
• Ladle into warm bowls, and top with a scoop of the reserved sour cream sauce, some diced tomato, and a sprinkle of cilantro.

NAPA DAVE'S ITALIAN WEDDING SOUP

Steps:

• Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions.
• Shape the meat mix into 3/4 inch balls.
• Pour broth into a large saucepan over high heat. After the broth starts to boil, drop in meatballs a few at a time.
• Add the spinach and cook for about 5 minutes until the soup is very hot again.
• Add the lemon zest and orzo and return to a boil; reduce heat to medium.
• Cook for 10 more minutes or until orzo is tender, stirring frequently.
• Serve sprinkled with additional parmesan cheese.

NAPA DAVE'S MEXICAN CHICKEN SOUP

Steps:

• In a large saucepan heat the oil and saute the onion, garlic and bell pepper until soft and fragrant (this takes several minutes).
• Add the chicken broth and bring to a boil.
• Now add the lime juice, chicken and rice and wait for the mixture to boil again.
• Throw the tomatoes and cilantro and turn off the heat. Season with the salt and pepper and serve.
• I like to cut corn tortillas into thin strips with scissors and spray with PAM. I then bake in a hot oven for about 15 minutes until well toasted and sprinkle on top of the soup to serve!