MEXICAN CHICKEN STEW
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield about 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
- Bring to a simmer and cook 20 minutes.
- Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
- Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
- Ladle into bowls and garnish with sour cream and cilantro.
Nutrition Facts : Calories 276, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 60 milligrams, Sodium 543 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
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.
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
South Texas style- the only time i can find caldo de pollo cooked this way is when i go to south Texas
Provided by philip collins
Categories Poultry
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cut onions in large chunks and chop cilantro.
- put chicken in a very large pot. I cut the legs off of the thighs.
- Cover with water.
- Add bouillon cubes.
- Bring to a boil
- Add whole garlic cloves, onions, salt,and cilantro.
- Lower heat and simmer 1 hour and fifteen minutes.
- While chicken cooks peel and cut potatoes into large pieces.
- Cut zucchini and squash into 1.5 inch slices.
- Cut celery into 1 inch pieces.
- Quarter the cabbage.
- Cut corn into 3 inch pieces.
- Remove any fat at this point if you wish and you can take skins off chicken.
- Add potatoes and corn cook for 20 minutes.
- Add squash, zucchini,and celery cook 10 minutes.
- Add cabbage and cook for 15 more mins or until cabbage and squash are soft.
Nutrition Facts : Calories 593.7, Fat 28.7, SaturatedFat 8.1, Cholesterol 136.3, Sodium 1400.5, Carbohydrate 44.8, Fiber 7.8, Sugar 9.7, Protein 41
CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE
Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.
Provided by The Bossy Kitchen
Categories Soups
Time 1h10m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 451 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1111 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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
LA HACIENDA MEXICAN CHICKEN SOUP
I had been going to this Mexican restaurant, "La Hacienda," forever. I always ordered the huge bowl of chicken soup. I was shocked to hear that they were closing the restaurant, so I had to make my own makeshift version of the authentic classic. Enjoy!
Provided by kyle the whale
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, add everything but the rice and limes. Cook on high heat, bringing the soup to a boil for about 30 minutes.
- Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
- Optional: add avocado chunks into the soup and stir.
- Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).
Nutrition Facts : Calories 284.9, Fat 8.9, SaturatedFat 2.6, Cholesterol 46.4, Sodium 417.9, Carbohydrate 29.1, Fiber 1.2, Sugar 2, Protein 23.9
NAPA DAVE'S ITALIAN WEDDING SOUP
This is a freshened up version of a popular soup. We didn't serve it at our wedding, but we do enjoy it on a brisk evening in front of the fireplace- with a glass of wine of course!
Provided by That Napa Chicken R
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions.
- Shape the meat mix into 3/4 inch balls.
- Pour broth into a large saucepan over high heat. After the broth starts to boil, drop in meatballs a few at a time.
- Add the spinach and cook for about 5 minutes until the soup is very hot again.
- Add the lemon zest and orzo and return to a boil; reduce heat to medium.
- Cook for 10 more minutes or until orzo is tender, stirring frequently.
- Serve sprinkled with additional parmesan cheese.
Nutrition Facts : Calories 336.5, Fat 13.5, SaturatedFat 4.9, Cholesterol 92.5, Sodium 1331.3, Carbohydrate 26.4, Fiber 3.7, Sugar 2.8, Protein 26.8
More about "napa daves mexican chicken soup food"
CALDO DE POLLO MEXICAN CHICKEN SOUP RECIPE - FOOD.COM
From food.com
対象人数 6合計時間 2 時間カテゴリ Mexicanカロリー 331 (1 人分)
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MEXICAN CHICKEN SOUP - GIRL CARNIVORE
From girlcarnivore.com
MILK STREET: SMOKY AND SPICY, THIS MEXICAN PANTRY SOUP ...
From napavalleyregister.com
THE BEST MEXICAN CHICKEN SOUP - THE TORTILLA CHANNEL
From thetortillachannel.com
MEXICAN CHICKEN SOUP RECIPE - HEARTY MEXICAN CHICKEN SOUP ...
From eatingonadime.com
THE 21 BEST MEXICAN FOODS AND RESTAURANTS IN NAPA - WANDERLOG
From wanderlog.com
HOW TO MAKE CALDO DE POLLO RECIPE | CHICKEN SOUP
From mexicoinmykitchen.com
MEXICAN CHICKEN SOUP (CALDO DE POLLO) - WHOLESOME YUM
From wholesomeyum.com
CALDO DE POLLO | TRADITIONAL CHICKEN SOUP FROM MEXICO
From tasteatlas.com
SLOW COOKER CHICKEN SOUP WITH NAPA CABBAGE - KOREAN ...
From koreanbapsang.com
MEXICAN CHICKEN SOUP (SOPA DE POLLO MEXICANA) - THE CAFé ...
From thecafesucrefarine.com
NAPA DAVE'S MEXICAN CHICKEN SOUP RECIPE
From recipeofhealth.com
CHICKEN & NAPA CABBAGE SOUP - AMANDA IS HUNGRY
From amandaishungry.com
MEXICAN CHICKEN SOUP - CULINARY HILL
From culinaryhill.com
NAPA DAVE'S MEXICAN CHICKEN SOUP – RECIPE WISE
From recipewise.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love