MEXICAN CHICKEN SOUP
Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
Provided by Rillene
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g
SLOW-COOKER MEXICAN FIRE ROASTED TOMATO-CHICKEN SOUP
If your family enjoys Mexican food, check out this zesty soup, loaded with veggies and shredded chicken, and topped with crispy tortilla strips. It's conveniently made in a slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h20m
Yield 7
Number Of Ingredients 16
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
- In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.
Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 40 mg, Fat 1, Fiber 9 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 1170 mg, Sugar 6 g, TransFat 0 g
CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
- While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
- Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
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
MEXICAN CHICKEN WITH ROASTED TOMATO SALSA
Mexican chicken with roasted tomato salsa turns everyday ingredients into an upscale dinner.
Provided by romain | glebekitchen
Categories Main
Time 1h25m
Number Of Ingredients 17
Steps:
- Pre-heat your broiler.
- Place the tomatoes, onions, jalapeño and garlic on a cookie sheet.
- Drizzle the onions with a bit of vegetable oil.
- Broil the vegetables until the garlic skins are coloured and the garlic softens.
- Remove the garlic and continue broiling the tomatoes start to blacken. Turn your jalapeños regularly and watch the onions. I can't tell you how long this takes. I don't know how mean your broiler is.
- Combine the roasted vegetables with the cilantro in a food processor and whiz until you get a smooth salsa texture.
- Add lime and salt to taste.
- Combine all the spice mix ingredients and mix.
- Pre-heat your oven to 400F.
- Pre-heat a cast iron or similar frying pan large enough to hold the chicken in a single layer.
- Rub a bit of oil on the chicken and season with the spice mix.
- Roast the chicken until done. For breasts you want an internal temperature of 165F. For thighs go to 175F.
- Remove the pan from the oven, remove the chicken and spoon off the visible fat. Be careful to leave all those brown bits and any liquid in the pan.
- Place the pan over medium heat. Place a towel or something on the handle because you will grab it and burn your hand badly if you don't.
- Add about 1 1/2 - 2 cups salsa to the hot pan, stirring up all those brown bits. These are the flavour bombs. Cook for about 1 minute.
- Add enough chicken stock to get to a saucy consistency and bring to a simmer.
- Taste and adjust for salt.
- To serve, spoon the sauce onto a plate and top with the roasted chicken.
Nutrition Facts : ServingSize 4 servings, Calories 538 kcal, Carbohydrate 7 g, Protein 38 g, Fat 39 g, SaturatedFat 11 g, Cholesterol 221 mg, Sodium 791 mg, Fiber 1 g, Sugar 2 g
MEXICAN ROAST CHICKEN & TOMATO SOUP
Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli
Provided by James Martin
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, cut-side up, in a large roasting tin with the onions and top with the chicken pieces. Season generously and drizzle over 1 tbsp of the olive oil. Roast for 45 mins until the chicken is crisp and tender, and the tomatoes start to caramelise.
- When the chicken is ready, remove from the oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato and onions to a food processor and blitz until smooth. Reserve the cooking juices from the roasting tin.
- Heat the remaining oil in a medium saucepan and fry the garlic, chillies and coriander seeds for a few mins until just brown. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it. Pour the soup into the pan and add enough of the cooking juices until you get a nice consistency. Heat a few inches of oil in a small saucepan, then carefully shallow-fry the tortilla pieces in batches until crisp. Drain on kitchen paper.
- To serve, gently reheat the soup, season to taste and stir through the coriander. Top with the reserved chicken mix, avocados and lime juice. Serve with the tortilla chips and soured cream, if you like.
Nutrition Facts : Calories 557 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.6 milligram of sodium
MEXICAN CHICKEN SOUP
This Mexican chicken soup is tender chunks of chicken with vegetables, chiles and potatoes, all in a savory tomato broth. A great way to warm up on a cold day!
Provided by Sara Welch
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots and cook for 3-5 minutes or until softened.
- Add the green chiles, chicken, tomatoes, and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine.
- Add the chicken broth and potato. Bring to a simmer.
- Cook for 20-25 minute or until potatoes are tender. Stir in the corn.
- Cook for 2-3 more minutes, then top with cilantro and serve.
Nutrition Facts : Calories 300 kcal, Carbohydrate 26 g, Protein 21 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 496 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
MEXICAN ROAST CHICKEN & TOMATO SOUP
Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli
Provided by James Martin
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, cut-side up, in a large roasting tin with the onions and top with the chicken pieces. Season generously and drizzle over 1 tbsp of the olive oil. Roast for 45 mins until the chicken is crisp and tender, and the tomatoes start to caramelise.
- When the chicken is ready, remove from the oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato and onions to a food processor and blitz until smooth. Reserve the cooking juices from the roasting tin.
- Heat the remaining oil in a medium saucepan and fry the garlic, chillies and coriander seeds for a few mins until just brown. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it. Pour the soup into the pan and add enough of the cooking juices until you get a nice consistency. Heat a few inches of oil in a small saucepan, then carefully shallow-fry the tortilla pieces in batches until crisp. Drain on kitchen paper.
- To serve, gently reheat the soup, season to taste and stir through the coriander. Top with the reserved chicken mix, avocados and lime juice. Serve with the tortilla chips and soured cream, if you like.
Nutrition Facts : Calories 557 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.6 milligram of sodium
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- Preheat oven to 400 degrees and line a sheet pan with parchment. Place tomatoes, celery, onion, bell pepper and jalapeno on the sheet pan drizzle with olive oil and roast in the oven for 20-25 minutes, until skins begin to char and split.
- Place all the veggies in a blender. Just a note...if you are worried about the soup being too spicy, add only 1/4 to 1/2 of the jalapeno to begin. You can always add more to increase the heat! Add the granulated garlic and next 7 ingredients. For a smooth soup, blend on high for 5-10 seconds. You can also use an immersion blender to puree the soup. Place all ingredients in a large bowl or sauce pan and blend till desired consistency…this will make a soup with a little more texture. Top with desired toppings and enjoy!
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