Mexican Soup With Chicken Food

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.

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!

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

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.

EASY MEXICAN CHICKEN AND RICE SOUP RECIPE

Steps:

• In a large pot over medium heat, warm the oil. Add the onion and oregano.
• Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
• Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.
• Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if desired.
• Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.

MEXICAN CHICKEN SOUP

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.

MEXICAN CHICKEN SOUP

Steps:

• Heat the olive oil in a large pan over medium heat. Add in the onion, celery and carrots. Cook, stirring occasionally, until the vegetables are softened and tender (approximately 7-10 minutes).
• Push the carrots and onions to one side of the pan and then add in the chicken and seasonings (coriander, cumin, salt and pepper).
• Cook for approximately 4-6 minutes on each side until the chicken is slightly browned.
• Add in the broth, tomatoes, jalapeño and corn.
• Bring to a boil, reduce the heat and simmer for approximately 20 minutes.
• Then stir in the fresh cilantro.
• Serve topped with the sour cream and tortilla strips. Enjoy!

KETO MEXICAN CHICKEN SOUP

Steps:

• CHICKEN: Season the 4 large boneless chicken thighs and place them in a skillet over medium-high heat setting. Add about half a cup of water and then cover it with a lid.
• SAUTE: Next, place the chopped yellow onions, chopped celery, and olive oil in another skillet or a medium pot. Saute the vegetables until they start getting tender and then add the minced garlic and fresh cut jalapenos.
• BOIL: Once the vegetables are cooked, add the water, canned diced tomatoes, cumin, powdered black pepper, cayenne pepper powder, and pink Himalayan sea salt to a medium pot. Bring to a boil and then reduce heat.
• TOPPINGS: Prepare your toppings to serve with this delicious keto Mexican chicken soup recipe.
• Once the chicken has cooked and the soup base has been prepared, add the cooked chicken to the soup base. You can shred, chop or add whole pieces of chicken to the soup. Let simmer on low heat for 5 - 10 minutes.
• Finally, serve the soup in a bowl and add the toppings!

MEXICAN CHICKEN SOUP

Steps:

• In a medium pot, add chicken (6) and cover with 1 inch of water. Add 1 tablespoon of salt. On medium-high heat, bring water to a boil. Remove from heat and cover tightly for 30 minutes or until there's no longer any pink in chicken. Remove chicken from pot, let stand until cool enough to handle, then dice.
• Sautee onion (1), red pepper (1), and jalapeno (1/2-1) in a large pot until very soft. Add garlic (1) and saute for 2 minutes. Add salt (1/2 teaspoon), black pepper (1/4 teaspoon), chili powder (1 tablespoon), oregano (1 tablespoon), smoked paprika (1 teaspoon), and cumin (1 teaspoon). Saute for about 1 minute.
• Add all the rest of the ingredients except for the chicken. Simmer on medium-low heat for 1 1/2 hours to allow all the flavors to develop. Add water, as needed, to the soup if it gets too thick.
• Add chicken and heat through. Garnish soup with cilantro, tortilla chips, and cheese. This soup is even better if made and refrigerated a day ahead of serving.
• If you are in a hurry, don't worry about the simmer time. The soup is still wonderful if you heat everything through after you saute the veggies. I like the long simmer because I like the canned veggies to soften and the flavors to really merge.

MEXICAN CHICKEN SOUP

Steps:

• Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
• In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
• Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
• Each serving equals 1 1/2 cups.

MEXICAN TACO SOUP WITH CHICKEN

Steps:

• Cook chicken with onions in large saucepan until chicken is done; drain. Return chicken mixture to pan.
• Add all remaining ingredients except cheese, cilantro and chips; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
• Top with cheese and cilantro. Serve with chips.

MEXICAN CHICKEN SOUP

Steps:

• Prepare Basic Chicken Soup as in steps 1 through 3, adding lime half to saucepan with chicken broth. Complete soup as in step 4, adding corn and cilantro to soup with shredded chicken. With slotted spoon, remove lime from soup and squeeze juice into saucepan, discard lime. Serve with lime wedges, crushed tortilla chips, and hot pepper sauce if you like.

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 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

Steps:

• CLICK LINK BELOW FOR MEXICAN CHICKEN SOUP RECIPE DIRECTIONS

MEXICAN CHICKEN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat.
• Brown chicken and cut into small pieces.
• Add to crockpot.
• Saute onion, celery, and garlic until soft.
• Add to crockpot.
• Add broth, chili powder, and cumin.
• Add the green chiles, tomatoes, and oregano.
• Cook on'low' for 4 hours.
• Add hominy 30 minutes before serving.
• Add cilantro leaves, and lime juice just before serving.
• Season, to taste, with salt and pepper.
• Serve hot.

MEXICAN CHICKEN SOUP OLE

Steps:

• Pull skin from chicken and remove fat. Pour broth into a large saucepan that will hold about 18 cups (4.5 L) and set over medium heat. Prepare onion, garlic and jalapeno and add to broth as soon as they are chopped. Stir in entire contents of the can of green chilies and seasonings. Then submerge chicken in soup, bone-side up. Cover and simmer 30 minutes.
• Meanwhile prepare tomatoes. Coarsely chop green pepper and slice celery. When chicken has cooked 30 minutes, remove to a bowl. Stir tomatoes, green pepper, celery and juice of half a lime into the soup. Cover and simmer 20 minutes.
• Meanwhile, strip chicken from the bone and either pull apart, shred or cut into little pieces. Prepare cilantro. After the soup's final 20 minutes of cooking, stir in chicken and add cilantro. Taste and add salt and more lime juice if needed. Serve soup and pass sour cream for spooning over top and slices of lime for squeezing in more juice if you like.