Best Mexican Roast Chicken Tomato Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
  • Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
1 pound tomatillos, husked and chopped (about 2 cups)
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 pound boneless skinless chicken breast halves
2 tablespoons taco seasoning
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) Southwestern black beans, undrained
3 cups fresh or frozen corn, thawed
Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

SLOW-COOKER MEXICAN FIRE ROASTED TOMATO-CHICKEN SOUP



Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup image

If your family enjoys Mexican food, check out this zesty soup, loaded with veggies and shredded chicken, and topped with crispy tortilla strips. It's conveniently made in a slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h20m

Yield 7

Number Of Ingredients 16

1 lb boneless skinless chicken thighs
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups frozen corn (from 12-oz bag)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
Lime wedges, if desired
Chopped avocado, if desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
  • Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
  • In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.

Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 40 mg, Fat 1, Fiber 9 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 1170 mg, Sugar 6 g, TransFat 0 g

Related Topics