Baja Chicken Vegetable Soup Food

BAJA CHICKEN SOUP

Steps:

• Season chicken with salt and pepper. In a large saucepan, brown in a little oil on all sides. Remove, and set aside.
• Add onions, garlic, bell pepper, and jalapeno to pan. Saute until vegetables have softened. Add the cumin, coriander, chili powder, and oregano to pan. Cook and stir another minute.
• Add the broth, tomatoes, corn, and chicken. Bring soup to a boil, then reduce heat, and simmer for 20 minutes.
• Just before serving, stir in the lime juice and cilantro. Top with any or all of the garnishes.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

BAJA CHICKEN

Steps:

• mix all ingredients except chicken in a bowl.
• add chicken and let marinate 24 - 48 hours.
• take chicken out of marinade and place in a 9x13 baking dish.
• bake uncovered in a 425 degree F oven for 30 minutes.
• cover and bake at 325 degrees F for 30 more minutes.
• while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
• serve over rice or wrapped in a tortilla.
• Alternate cooking method using a grill.
• reserve 1/3 of marinade.
• mix chicken into the rest of marinade.
• marinate 24 - 48 hours.
• cook the chicken on a grill until outside is slightly blackened.
• put in a 9x13 pan
• add the reserved marinade.
• cover and bake at 325 degrees F for 30 minutes.
• shred as described above.

BAJA CHICKEN VEGETABLE SOUP

Steps:

• In large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add bell peppers, onions and garlic. Cook 5 minutes or until slightly tender, stirring occasionally. Remove to large bowl. Heat remaining 2 tablespoons oil in same Dutch oven. Add chicken, salt, cumin, black pepper and red pepper. Cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Stir in vegetables and all remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered 10 minutes. Season to taste. Serving Suggestion: Serve over cooked rice. Top with sour cream and shredded cheese, if desired.

SOUTHWEST CHICKEN SOUP

Steps:

• In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.