Best Mexicali Soup Recipes

COMFORTING MEXICALI CHILI SOUP

Steps:

• Place dried guajillo, cascabel, arbol, and California chiles and Swanson® Unsalted Chicken Broth in a large pot. Stir in chili powder, cumin, oregano, cocoa powder, adobo sauce, salt and pepper. Let mixture steep until the chiles soften, about 15 minutes. Discard the chiles.
• Place pot over medium-high heat. Add diced sweet potatoes. Bring to a simmer; cook at a low simmer until potatoes are tender, 15 to 20 minutes. Add corn, chicken diced tomatoes, and black beans. Bring back to a simmer; cook until piping hot and flavors are blended, 10 to 15 minutes.

MEXICALI SOUP

Steps:

• Bring all ingredients to a boil in a large pot and simmer until potato is soft.

MEXICALI SOUP

Steps:

• In a Dutch oven, brown ground beef with onion and garlic until beef is no longer pink; drain off fat. Add broth, water, tomatoes and oregano; bring to a boil. Add corn, zucchini, celery, rice and contents of seasoning packet; reduce heat and cover, simmering for 20 minutes. Add salt and pepper to taste. Before serving, sprinkle with cheese, chilies and parsley or cilantro. *For a spicier dish, sauté hot chilies with onion and garlic.

MEXICALI CHICKEN SOUP

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.

CHICKEN MEXICALI SOUP RECIPE

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.

MEXICALI SOUP

Steps:

• In a large bowl, mix the meat with the taco seasoning and shape into 1-inch meatballs.
• In a large stockpot, cook the meatballs, turning frequently, until brown and drain the fat.
• Add the water, taco sauce, beans with their liquid, and tomato paste. Heat to boiling.
• Reduce heat and simmer for 10 minutes. Return the soup to a boil and stir in the uncooked acini di pepe.
• Boil, stirring frequently, for about 14 minutes or until the pasta is tender. Stir in the black olives.
• Sprinkle each serving with chedder cheese and top with sour cream if desired. You can also garnish with tortilla chips if desired.