Best Mexicali Chicken Soup Recipes

MEXICALI CHICKEN SOUP

Mexicali Chicken Soup image

Provided by My Food and Family

Categories Home

Number Of Ingredients 16

Ingredients

1.25 pounds chicken breasts
1 cups onion
1 teaspoons garlic
141 ounces chicken broth
28 ounces tomatoes
16 ounces kidney beans
8 ounces tomato sauce
6 ounces tomato paste
4 ounces green chilies
2 teaspoons chili powder
1 teaspoons cumin
0.75 teaspoons dried oregano
0.5 teaspoons sugar
0.25 teaspoons salt
0.25 teaspoons black pepper
3 inches corn tortillas

Steps:

Broil chicken 3 to 4 inches from the heat for 5 to 6 minutes on each side or until juices run clear.
In a Dutch oven coated with nonstick cooking spray, cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes or until crisp. Serve with soup.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN MEXICALI SOUP RECIPE

Chicken Mexicali Soup Recipe image

Provided by á-165648

Number Of Ingredients 21

Ingredients

1/2 tsp veg. oil
3/4 tsp chicken base
6 oz. chicken breast, skinless, diced
3 Tbs. bacon, finely diced
1/2 Tbs. veg oil
1/2 cup diced onion
1/4 tst minced garlic
3 cups water, hot
5 tst chicken base
1/2 cup black beans, canned, undrained
1/4 cup red peppers, roasted, canned, petit diced
1/4 cup picante sauce, mild
3/4 cup tomatoes, canned, diced with juice
2 Tbs. green chilis, canned, diced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp hot pepper sauce
1/8 tsp black pepper
2 Tbs water
1 Tbs cornstarch
1 1/2 corn tortillas, julienne cut

Steps:

1. In a large bowl, combine chicken base and oil. Mix until well blended. Add chicken and toss until evenly coated. Set aside. 2. In sauce pot, saute bacon until crisp. 3. Add oil and heat. Add seasoned chicken, onions, and garlic. Sauted until evenly browned. 4. Add water, chicken based, beans, peppers, picante sauce, tomatoes, chili peppers, cumin, chili powder, black pepper and hot sauce. Heat to boiling, then reduce heat. Gently boil for 12-15 minutes. 5. In a small bowl, blend water and cornstarch until smooth. 6. Gradually pour the slurry into the boiling soup, stirring occasionally. Heat to boiling, stirring frequently. 7. Add tortillas. Return to gentle boild for 2 minutes, stirring occasionally.