Spicy Mexican Chicken Soup With Zucchini Food

SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES

Steps:

• Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
• Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
• Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

SPICY MEXICAN CHICKEN SOUP (SOUTH BEACH STYLE!)

Steps:

• Cut your chicken breasts into small strips about 2 inches long.
• Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes.
• Stir in garlic and cumin; cook 30 seconds more.
• Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan.
• Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.

MEXICAN CHICKEN WITH ZUCCHINI, CORN, AND BLACK BEANS

Steps:

• To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
• Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn't get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
• Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
• Serving size: 1 cup

MEXICAN ZUCCHINI CHEESE SOUP

Steps:

• Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
• Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
• Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

CALDO DE POLLO, OR MEXICAN CHICKEN SOUP

Steps:

• In a large stock pot, add 8 cups of water, chicken, 2 celery sticks, ½ onion, 2 garlic cloves, salt, pepper.
• Cover and bring to a boil.
• Reduce heat and let simmer for 1 hour.
• Skim the fat off the top of the liquid.
• Reserve the liquid.
• Discard the other ingredients from the pot except for the chicken.
• Set the chicken aside and let it cool.
• Once the chicken is cool enough to handle, remove meat from the bones.
• In the same pot, add the remaining celery, onion, garlic, carrots, squash, jalapeño, corn, reserved liquid from the cooked chicken, salt and pepper, bay leaves, lime juice, and chicken.
• Make sure the liquid is 2 inches above everything in the pot.
• If not, add water and more salt.
• Cover and cook for 45 minutes on low heat.
• Serve and top with cilantro.
• Enjoy!

ZESTY CHICKEN SOUP

Steps:

• Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.

SPICY ZUCCHINI SOUP

Steps:

• In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

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 ZUCCHINI SOUP

Steps:

• Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.
• Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.
• Stir in the veggie broth or water.
• Add the black pepper and salt.
• Bring to a boil.
• Cook for about 7 minutes.
• Remove from the heat.
• Add the soy yogurt and nutritional yeast.
• Stir and garnish the soup with nutmeg and pepper flakes.
• Cover and let it sit about 5 minutes before serving.
• Top with freshly chopped cilantro and parmesan or vegan cheese before serving.

ROASTED POBLANO ZUCCHINI SOUP

Steps:

• Set oven to broil (usually about 550℉) and allow to preheat. Slice poblano chiles in half, remove stems, seeds and membranes. Spray baking sheet with a light coating of cooking spray. Place poblano halves with skin side up on baking sheet, along with the whole jalapeno. Broil close to heating element 10-20 minutes until skin is blackened.
• While the poblanos are cooking, begin preparing the rest of the vegetables as instructed. Place in a pan and cover with water. Cook on medium high heat until tender, about 10-15 minutes.
• Remove charred chiles from oven and place into a tightly covered bowl. Allow to cool in the bowl about 10-15 minutes, or until cool enough to handle. Placing them in an airtight container like this will allow them to "sweat", making them easier to peel.
• Using fingers, gently peel and rub off the charred outer skin of the poblano chiles. It should also be easy to remove the peel, stem and seeds from the jalapeno as well.
• Place the peeled chiles in the blender. Drain the zucchini and onion then place them in the blender. Add salt, garlic powder and pepper to blender along with ONE CUP of chicken broth. Process until smooth.
• Pour blender mixture into pan and add remaining chicken broth. Stir well. Heat on medium until heated through. Add half n half and continue heating for about three minutes more. Serve immediately.

SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI

Steps:

• In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
• Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
• Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
• To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.

MEXICAN-STYLE CHICKEN SOUP

Steps:

• Mist a 3- to 3½-qt slow cooker with cooking spray. Add tomatoes, bell peppers, onion, squash, garlic and 1/4 cup water; stir gently. Arrange chicken on top and mist with cooking spray. In a small bowl, combine chile powder, cumin and oregano. Sprinkle evenly over top of contents of slow cooker. Cover and cook until chicken is no longer pink in center, 3 hours on high or 6 hours on low. Turn off slow cooker. Remove chicken and transfer to a cutting board. Stir cilantro, lime juice, oil and salt into tomato-pepper mixture. Pull chicken apart into large pieces, or shred coarsely with 2 forks. Return chicken to slow cooker, gently stir and let mixture sit, uncovered, for 15 minutes, until thickened slightly. Divide rice among shallow soup bowls and spoon tomato-chicken mixture over top, dividing evenly. If desired, top with additional cilantro. If using, serve with sour cream and lime wedges.