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.
MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)
An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Provided by Guillermo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
- Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
- Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
- Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g
CHIPOTLE CHICKEN TORTILLA SOUP
Steps:
- Make stock:
- Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
- Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
- Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
- 1 cup stock and return remainder to cleaned pot.
- Finish soup:
- Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
- Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
- Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
- Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
- While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
- Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
- Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
- When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
- Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
- Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.
MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and use the broth for the soup. Once the chicken is cooked, the soup is quickly thrown together.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 40m
Yield Serves six
Number Of Ingredients 12
Steps:
- Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
- Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1266 milligrams, Sugar 12 grams, TransFat 0 grams
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
MEXICAN CHICKEN PATTIES WITH AVOCADO SOUR CREAM SPREAD
Threw them together on a busy day and they were so good I wanted to share. Recommended to be topped with iceberg lettuce, thin sliced tomato, Monterey Jack cheese, and hot salsa, or better yet, hot picante.
Provided by travisd1
Categories Main Dish Recipes Burger Recipes Chicken
Time 37m
Yield 6
Number Of Ingredients 13
Steps:
- Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
- Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
- Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 33.6 g, Cholesterol 53.9 mg, Fat 14.9 g, Fiber 5.2 g, Protein 25.9 g, SaturatedFat 4.7 g, Sodium 382 mg, Sugar 3.7 g
MEXICAN CHIPOTLE CHICKEN SOUP
Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would "improve" it. This soup is great for a chilly night's dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease according to your taste This makes enough for 2 hungry people or 4 for a first course.
Provided by Gourmand
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
- Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
- Add the diced avocado and bring back to a boil. Remove from the heat.
- To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.
Nutrition Facts : Calories 532.3, Fat 22.5, SaturatedFat 4.3, Cholesterol 28.6, Sodium 1320.7, Carbohydrate 63.9, Fiber 8.8, Sugar 9.5, Protein 21.7
CHIPOTLE-CHICKEN SOUP WITH AVOCADO
This is a delicious spicy, "South of the Border" style Chicken Soup.This soup is served by "layering" the chicken, fresh avocado, green scallions, and cilantro in the soup bowls, and ladling in the broth.Lime makes the perfect garnish, for squeezing in your bowl. (Times stated do not include the time for cooked chicken to cool.)
Provided by Berts Kitchen Witch
Categories Stocks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken, Spanish onions, garlic,and the chipotle in a large soup pot.
- Sprinkle in the salt,and the garlic and onion powders.
- Put in enough water to cover over all.(about 2 quarts).
- Bring to a boil, reduce heat to simmer.
- Cook at a "fast simmer",( but not a "rolling" boil) for about 1 hour, or until chicken is thoroughly done.
- Remove the chicken to cool.Keep the broth over low heat in the meantime.
- Taste the broth and adjust the seasonings as desired (more salt, etc.).
- Peel, pit and chop the avocados into small chunks.
- Pour the lime juice over the avocado chunks and toss.
- When chicken is cooled enough to handle, remove ALL bones, fat and gristle.
- Tear all the chicken meat into bite size bits.
- Arrange equal amounts of the chicken meat in 4 soup bowls.
- Do the same over the chicken meat with the green onion, cilantro, and avocado.
- Ladle the hot broth into each bowl,and serve with lime wedges.
Nutrition Facts : Calories 746.5, Fat 44.7, SaturatedFat 10.3, Cholesterol 185.6, Sodium 1071.2, Carbohydrate 23.8, Fiber 10.3, Sugar 5.2, Protein 64.7
CHICKEN SOUP WITH AVOCADO AND CRISPY TORTILLA STRIPS
Categories Soup/Stew Chicken Pepper Kid-Friendly Avocado Jalapeño Tortillas Gourmet Small Plates
Yield Serves 6 as a first course or 4 as a main course
Number Of Ingredients 11
Steps:
- Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
- In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
- Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
- Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
- Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
- Serve soup garnished with tortilla strips.
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- To make the chicken stock, place the chicken in a large pot. Clean the vegetables and cut them into large pieces. Add to the pot. Add allspice, cloves, bay leaves, and peppercorns, cover everything with the cold water.
- Bring to a light simmer, but don't let the water come to a full boil or the soup will not be as clear anymore. Simmer the stock lightly, uncovered, for two hours or until the chicken is very tender and cooked through.
- Remove the chicken and the vegetables from the stock. Keep the carrots, but discard the rest of the vegetables and the spices.
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