MEXICAN CHICKEN AND VEGETABLE SOUP- HOMEMADE GOURMET
Recipe uses Homemade Gourmet Taco Soup Seasoning. For more recipes using Homemade Gourmet mixes see Cookingfor7's public recipe book, "Homemade Gourmet Recipes".
Provided by Homemade Gourmet Ju
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, saute' carrots and celery for 5 minutes.
- Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
- Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.
Nutrition Facts : Calories 284.2, Fat 10.1, SaturatedFat 2.2, Cholesterol 52.5, Sodium 1033.5, Carbohydrate 25.1, Fiber 3.4, Sugar 2.6, Protein 25.8
MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and use the broth for the soup. Once the chicken is cooked, the soup is quickly thrown together.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 40m
Yield Serves six
Number Of Ingredients 12
Steps:
- Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
- Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1266 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN ENCHILADA SOUP- HOMEMADE GOURMET
Recipe using Homemade Gourmet's Chicken Enchilada Soup Seasoning. See Cookingfor7's "Homemade Gourmet Recipes" public recipe book for more recipes using Homemade Gourmet products. Canned chicken can be used in this recipe if desired.
Provided by Homemade Gourmet Ju
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
- Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
- If you like, add cooked chicken, and heat through, about 5 minutes.
Nutrition Facts : Calories 57.5, Fat 2.3, SaturatedFat 1, Cholesterol 17.4, Sodium 96.2, Carbohydrate 3.4, Fiber 0.5, Sugar 1.3, Protein 5.8
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 VEGETABLE SOUP
This is a recipe I made up after trying a similar soup at a Mexican restaurant. A friend of mine that owns a small bar & restaurant liked this recipe so much, he now serves it at his place! This soup is quick & easy to make with ingredients off of your pantry shelves - enjoy!
Provided by KeyWee
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken broth, onion, green and red peppers, into a large soup pot.
- Bring to a boil, reduce heat, cover and simmer 15 minutes.
- Add all remaining ingredients and heat through.
MEXICAN CHICKEN AND VEGETABLE CASSEROLE
Categories Chicken Poultry Vegetable Casserole/Gratin Gourmet
Yield Serves 4 to 8
Number Of Ingredients 16
Steps:
- In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.
- While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.
- In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.
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