Best Mexican Chicken Vegetable Soup Recipes
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 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 VEGETABLE SOUP
This recipe is my variation of a recipe I found for Chili's Chicken Enchilada Soup. I particularly like using masa harina, an ingredient with which I had never cooked. When the chicken broth and masa harina thicken, one can add or subtract ingredients at will. I love my version, but you might like more heat or fewer vegetables...
Provided by Ruth Ann Vokac
Categories Chicken Soups
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. In a large soup pan, add olive oil and diced onions, diced peppers and spices. Sauté for 5 minutes.
- 2. In a separate bowl, combine chicken broth and masa harina. Whisk until combined.
- 3. Pour the Masa Harina mixture into the soup pot with vegetables and cook, stirring, until mixture has thickened--about 2-3 minutes
- 4. Add salsa and stewed tomatoes and bring to a low boil.
- 5. Add cheeses and stir until cheese is melted. Turn heat to low.
- 6. Stir in black beans, corn, and finely diced/shredded cooked chicken. Heat for about 10 minutes for all the flavors to blend.
- 7. Serve with sour cream and tortillas strips if desired.
- 8. Note: To get the cooked chicken, I cooked 1 large bone-in, skinned salted chicken breast with 1/2 cup salsa and 1/2 cup chicken broth in a covered skillet on low-med heat for 45 minutes. After it cooled, I took off the meat and diced it.
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