Special Mexican Chicken Soup Recipes

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.

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.

MEXICAN SHREDDED CHICKEN SOUP

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
• Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

SPECIAL MEXICAN CHICKEN SOUP

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, hominy, 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.

MEXICAN-STYLE CHICKEN SOUP

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.

MEXICAN CHICKEN SOUP

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.