Best Mexican Inspired Chicken Soup Recipes
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 INSPIRED CHICKEN SOUP
So full of flavor and healthy.
Provided by Lynn Farmer
Categories Other Soups
Time 1h
Number Of Ingredients 1
Steps:
- 1. 1 1/2 c frozen corn 1 diced onion 4 stalks diced celery Sauté in olive oil until corn and onion starts to brown. On high.
- 2. Then add: 1 1/2 pds cut up chicken breast 4 carrots diced 4 red potatoes diced 2 zucchini diced big 1/4 cabbage thinly sliced (1 can rotel or other mexican tomatoes after blended in blender Add 2 for spicier soup) 4 T chicken bouillon 1 can diced green chili 1 tablespoon diced garlic 1/2 tsp cumin 1 can black beans drained Water to cover all by about 3 inches
- 3. Pressure cook for 3 min. Or cook on stove top till potatoes are done. You can all in crockpot for 8 hours on low. Garnish with avocado and cilantro.
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