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.
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
MEXICAN-INSPIRED CHICKEN SOUP
This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan
Provided by Taste of Home
Time 3h10m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.
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
MEXICAN CHICKEN SOUP
Rather like menudo without the tripe. Spicy and warm. Perfect for a winter day. Good for those who find traditional chicken soup too prosaic and bland. If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
Provided by Treven
Categories Chicken
Time 39m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 229.5, Fat 10.1, SaturatedFat 1.7, Cholesterol 63, Sodium 279.7, Carbohydrate 14.5, Fiber 2.3, Sugar 5.3, Protein 23.1
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