Abuelos Chicken Soup Recipes

ABUELITA'S POZOLE DE POLLO

Abuelita's Pozole de Pollo image

I love making this. My grandmother taught me how to save a few steps, too! Easy Peasy

Provided by Melissa Baldan

Number Of Ingredients 10

Ingredients

3 lb dark meat chicken, skin and bone removed
4 c water
1 can(s) 14.5 ounce can of diced tomatos
1 can(s) 15.5 ounce can hominy
1 bunch green onion
1 pepper, anaheim
1 can(s) chile verde or green enchilada sauce
cilantro, fresh to garnish
onion to garnish
sliced lime to garnish

Steps:

1. add water and chicken (diced) to a large stock pot and simmer for about 15-20 minutes to make chicken broth.
2. Transfer chicken & broth to crock pot and add chopped green onion, chopped pepper, can of tomato and can of chili verde/green enchilada sauce. cook on low for 2 hours
3. add hominy and continue cooking for additional 2 hours.
4. Serve hot with garnish.

ABUELO'S CILANTRO LIME SOUP RECIPE

Abuelo's Cilantro Lime Soup Recipe image

from cdkitchen.com This is by far one of my most favorite soups!

Provided by malinda sargent

Categories Chicken Soups

Number Of Ingredients 17

Ingredients

1 whole chicken, cut up
1 1/2 gallon water
1 tablespoon chicken base
1 tablespoon canola oil
3/4 cup diced onion
3/4 cup minced tomato
1/2 tablespoon minced garlic
1 teaspoon oregano
1/2 tablespoon chile powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chiles
3/4 cup corn
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 ounces white hominy, drained
1 1/2 tablespoon fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

Steps:

1. Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours. Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth. Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and saute until onions are translucent. Add corn, chicken, broth, chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro. Nutritional analysis per serving: 151 calories, 4 grams fat, 8 grams carbohydrates, 23 grams protein, 30 milligrams cholesterol, 976 milligrams sodium, 21 percent of calories from fat You can cut the sodium down by omitting the base and salt

ABUELO'S CILANTRO LIME SOUP

Abuelo's Cilantro Lime Soup image

Make and share this Abuelo's Cilantro Lime Soup recipe from Food.com.

Provided by Molly53

Categories Corn

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 whole chicken, cut up
1 1/2 gallons water
1 tablespoon chicken base
1 tablespoon canola oil
3/4 cup onion, finely diced
3/4 cup tomatoes, minced
1/2 tablespoon garlic, minced
1 teaspoon oregano
1/2 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chili pepper
3/4 cup corn (fresh, frozen or canned are all fine)
2 cups chicken, cooked and chopped
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 ounces white hominy, drained
1 1/2 tablespoons fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

Steps:

For Chicken :.
Remove skin and wings from chicken; cover with water and add chicken base.
Cook chicken over medium heat for approximately 1-1/2 hours.
Remove chicken and let cool; bone chicken and chop meat into small pieces.
Reserve broth.
While the chicken is cooling, start the soup:.
Place canola oil in pan and heat.
Add onion, tomato, garlic, oregano, chili powder, salt and chilies and sauté until onions are translucent.
Add corn, chicken, reserved broth, additional chicken base and hominy.
Bring to a boil and cook for 15 minutes.
Add lime juice and remove from heat.
Add chopped cilantro.
Serve hot.

Nutrition Facts : Calories 362.7, Fat 21.1, SaturatedFat 5.5, Cholesterol 86.2, Sodium 1352.8, Carbohydrate 14.8, Fiber 2.3, Sugar 4.7, Protein 28.2

ABUELO'S CHICKEN SOUP

Abuelo's Chicken Soup image

Make and share this Abuelo's Chicken Soup recipe from Food.com.

Provided by Molly53

Categories Chicken

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon butter, no substitutions
1 quart roma tomato, diced
1 1/2 cups onions, peeled and diced
2 tablespoons cumin, ground
1 1/2 tablespoons salt
1/2 tablespoon granulated garlic
2 teaspoons cayenne pepper
2 teaspoons white pepper
1 gallon chicken broth
4 cups cooked chicken, shredded
1 avocado, peeled and diced

Steps:

In large Dutch oven, sauté onions in butter till translucent.
Add next seven ingredients and continue cooking for 3 minutes.
Add broth and pulled chicken to sautéed vegetables and simmer an additional 7 minutes.
When soup is ready to serve, add avocados before serving.

Nutrition Facts : Calories 137.8, Fat 6, SaturatedFat 1.5, Cholesterol 26.9, Sodium 1431.3, Carbohydrate 6.1, Fiber 1.8, Sugar 2.7, Protein 14.5

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