MEXICAN CHICKEN SOUP
Leftover rotisserie chicken gets put to work in this amazing, fresh Mexican Chicken Soup. It's good for what ails you, even if it's just a case of the Monday blues.
Provided by Meggan Hill
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- In a large saucepan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened and the onion has started to brown, about 10 minutes.
- Add the garlic and stir until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.
- Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve, offering avocado, cheese, sour cream, and tortilla chips on the side.
Nutrition Facts : Calories 156 kcal, Carbohydrate 7 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 952 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
SLOW COOKER MEXICAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 15
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!
MEXICAN CHICKEN CASSEROLE
This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too!
Provided by SweetsLady
Categories Mexican
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil the chicken until done. Pull apart. Keep the broth.
- Mix soups, salsa, and chilies together. Set aside.
- In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
- Repeat ending with cheese and broth.
- Add on sliced jalapenos or black olive slices for presentation, if you wish.
- Bake at 350 for 30 minutes.
MEXICAN SOUP WITH CHICKEN
All those typically Mexican flavours - lime, coriander, chilli - combined in a soup with the crunch of tortilla chips
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Protein 34 grams protein, Sodium 2.12 milligram of sodium
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