Hardy Mexican Chicken Soup Food

CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE

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.

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.

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
• Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
• Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY

Steps:

• Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
• Season the chicken thighs on both sides with salt and the oregano.
• In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
• Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
• Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
• Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
• Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
• Enjoy!

CHICKEN MEXICAN SOUP ( FOR CANNING )

Steps:

• Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
• Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
• In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
• Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
• Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
• Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
• THIS RECIPE YIELDS 7 QUARTS!

MEXICAN-INSPIRED CHICKEN SOUP

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.

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 CHICKEN SOUP

Steps:

• Boil the chicken breast in water or chicken broth for 20 minutes on medium heat, shred the chicken and set aside.
• Finely chop the onion and finely mince the garlic. Heat a small pot to medium heat and add the olive oil
• Add the onion and stir it round in the pan until soft and translucent. Then add the garlic and stir again.
• Now chop the plum cherry tomatoes into small pieces to add to the pot. Stir the tomatoes to let them go soft
• Add the fire-roasted tomatoes. Use a wooden spoon to break the tomatoes up
• Then add the taco seasoning and stir to evenly distribute the seasoning through the soup
• Add the kidney beans, the corn, and the shredded chicken
• Decorate with some finely chopped parsley and your chicken soup is ready to serve

HARDY MEXICAN CHICKEN SOUP

Steps:

• The chicken can begin in any form; frozen, canned, breast, thigh, etc. Just use what you have as long as you end up with 1 to 2 pounds of cooked, deboned, chicken pieces.
• In a medium sized stock pot place the chicken in 2 cups of water and bring to a boil.
• Add the frozen onions and peppers.
• Add the tomatoes to the stockpot.
• Drain the corn and add it to the other ingredients.
• Rinse and shake the water off the black beans and add to the pot.
• Stir in the packet of taco seasoning.
• Simmer for about 30 minutes.
• Serve with a dollop of sour cream or a few sprinkles of shredded cheese, crackers, or toasted tortillas.

MEXICAN SOUP WITH CHICKEN

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.

SOUTHWESTERN CHICKEN SOUP

Steps:

• Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender, stirring frequently. Add garlic and cumin; cook and stir 1 min.
• Add broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Remove from heat.
• Stir in green onions and cilantro. Serve topped with cheese.