Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mexican chicken soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Blitz in a food processor in batches, or use a hand blender to purée until smooth. This chicken soup recipe consists of a light, clear chicken broth served over cooked rice, shredded chicken and carrots, topped with cilantro, onion and a squeeze of lemon. The broth gets its flavor from the chicken and vegetables, with a little added salt. It's a much lighter dish than chicken noodle soup, and that's what makes it unique.
Mexican Chicken Soup is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Mexican Chicken Soup is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have mexican chicken soup using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Chicken Soup:
- Get Rotisserie baked chicken- I get my precooked from Safeway or QFC. It saves me time because it's cooked and seasoned perfect already
- Prepare Canola oil
- Prepare Chopped celery
- Prepare Onion
- Prepare Garlic-minced
- Make ready Chilli powder
- Make ready Cumin
- Get Mexican chicken broth-tomato flavor cubes
- Take Green chiles- I prefer mild
- Get Hominy
- Make ready Canned corn
- Get Whole tomatoes roughly chopped
- Prepare Zuchini-chopped
- Prepare Dried oregano
- Make ready Lime juice
Heat a small pot and add the olive oil on medium heat. Add the onion and stir it round in the pan to let it absorb the oil. 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.
Instructions to make Mexican Chicken Soup:
- Chop celery in 1 inch slices, chop zucchini, onion,
- Strip apart the rotisserie chicken and place aside.
- Heat the oil in medium sauce pan over medium heat.
- Add zucchini, onion, celery, hominy, garlic, chilli powder and cumin to oil. Stir together and allow ingredients to marinate in sauce pan and allow onion to soften.
- Add broth mixture to saucepan.
- Add pulled chicken, corn, chiles, oregano and any other remaining ingredient.
- Allow to simmer on stove too until zucchini and celery are soft.
- Once cooked, add lime as desired.
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. Shredded chicken in a cumin-laced soup with kidney beans, corn, tomatoes, red and green pepper and green chillies. Sprinkle grated cheese on top of each bowl when serving. Mexican Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy.
So that is going to wrap it up with this exceptional food mexican chicken soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
