Baja Chicken Soup Recipes

BAJA-STYLE CHICKEN BOWL

Steps:

• Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
• Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

BAJA CHICKEN SOUP

Steps:

• Add chicken stock, anaheim pepper, onion, lime juice, minced garlic, chili powder, cayenne pepper, and cumin to slow cooker and give it a stir to combine all ingredients. Place chicken in the broth and cook on low 6-8 hours.
• Minutes before serving, remove chicken breast from slow cooker and place in a bowl. Shred chicken with two forks. Return shredded chicken to slow cooker. Add black beans, corn, avocado, and tomatoes to slow cooker and stir to combine. Let cook 30 minutes more. Serve hot and top with cilantro.

BAJA CHICKEN SOUP (SLOW COOKER CHICKEN SOUP)

Steps:

• Combine first 8 ingredients in a slow cooker.
• Cook on low for 6-8 hours. Squeeze in fresh lime prior serving.

BAJA CHICKEN VEGETABLE SOUP

Steps:

• In large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add bell peppers, onions and garlic. Cook 5 minutes or until slightly tender, stirring occasionally. Remove to large bowl. Heat remaining 2 tablespoons oil in same Dutch oven. Add chicken, salt, cumin, black pepper and red pepper. Cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Stir in vegetables and all remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered 10 minutes. Season to taste. Serving Suggestion: Serve over cooked rice. Top with sour cream and shredded cheese, if desired.

BAJA CHICKEN

Steps:

• mix all ingredients except chicken in a bowl.
• add chicken and let marinate 24 - 48 hours.
• take chicken out of marinade and place in a 9x13 baking dish.
• bake uncovered in a 425 degree F oven for 30 minutes.
• cover and bake at 325 degrees F for 30 more minutes.
• while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
• serve over rice or wrapped in a tortilla.
• Alternate cooking method using a grill.
• reserve 1/3 of marinade.
• mix chicken into the rest of marinade.
• marinate 24 - 48 hours.
• cook the chicken on a grill until outside is slightly blackened.
• put in a 9x13 pan
• add the reserved marinade.
• cover and bake at 325 degrees F for 30 minutes.
• shred as described above.

BAJA CHICKEN TACOS

Steps:

• Prepare Baja Chicken following recipe directions. (Note that marinatation time is approximately 12 hours.)
• Prepare coleslaw and Pico following recipe diections.
• Preheat a skillet on medium/high heat. Once heated, warm tortillas for 30-60 seconds per side.
• Serve each tortilla with 3-4 oz of chicken, a spoonful of coleslaw and a spoonful of Pico.

BAJA CHICKEN SOUP

Steps:

• Season chicken with salt and pepper. In a large saucepan, brown in a little oil on all sides. Remove, and set aside.
• Add onions, garlic, bell pepper, and jalapeno to pan. Saute until vegetables have softened. Add the cumin, coriander, chili powder, and oregano to pan. Cook and stir another minute.
• Add the broth, tomatoes, corn, and chicken. Bring soup to a boil, then reduce heat, and simmer for 20 minutes.
• Just before serving, stir in the lime juice and cilantro. Top with any or all of the garnishes.