Chicken Soup Tete Style Recipes

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Steps:

• Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
• Place the chicken breasts on top of the veggies.
• Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
• Set slow cooker to high and cook for 3 hours.
• Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
• Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
• When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
• Place fried tortilla bowl in a soup bowl and fill it with the soup.
• Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
• Enjoy!!

Steps:

• Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
• Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
• In a bowl put rice and 1 cup of water to soak. While it is soaking skim fat off the top of broth and remove usable meat from chicken.
• Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
• Once soup has reached desired thickness heat through and serve.

Steps:

• Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a good sized stock pot and fill with cold water to cover chicken by 3 to 4 inches, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins.
• Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
• In a bowl put rice and 1 cup of water to soak(soak brown rice for about an hour). While it is soaking skim fat off the top of broth and remove usable meat from chicken.
• Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
• Once soup has reached desired thickness heat through and serve.

Steps:

• Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
• Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
• In a bowl put rice and 1 cup of water to soak. While it is soaking skim fat off the top of broth and remove usable meat from chicken.
• Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
• Once soup has reached desired thickness heat through and serve.

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.

Steps:

• In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
• Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
• Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.