Chicken Mexicali Soup Recipes

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
• Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
• Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

MEXICAN CHICKEN SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
• While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

QUICK MEXICALI CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
• Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

CHICKEN MEXICALA

Steps:

• In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

MEXICALI CHICKEN

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE

Steps:

• In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
• In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
• Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
• Add chopped tomato and cook for another 3 minutes.
• Add this mixture to the chicken pot.
• Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
• Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
• Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
• Optional: Add slices of avocado to your soup.

SARCIE'S CHICKEN MEXICALI

Steps:

• Combine all the layer 2 ingredients in a large bowl.
• Put layer 1(the tortillas) in the bottom of a 9x13 baking dish.
• Spread layer 2(chicken mixture) over the tortilla's.
• Spread layer 3(cheeses) over the chicken mixture.
• Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.

MEXICALI

Steps:

• Place chicken in greased 9 x 13 inch baking dish. Cut tortillas into small strips, and lay them over the chicken.
• Mix together the soups, broth, onion, green chilies, and chili with beans. Pour mixture over chicken and tortilla strips. Top with shredded cheese. Cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Uncover, and bake 30 minutes more.

AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
• Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
• Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
• Let simmer for 25 minutes.
• While the soup is simmering, fry the tortilla strips and set aside.
• Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
• Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

EASY MEXICAN CHICKEN AND RICE SOUP

Steps:

• Source: taste.co.zw Creamy Potatoes â€" The Taste Kitchen, The asian infused soup broth adapted from my chinese noodle soup has a depth of flavour that belies the few ingredients called for. This mexican chicken casserole has been on repeat at our house. Creamy chicken casserole loaded with rotel, black beans, corn, cheese, and tortilla strips.
• Source: irepo.primecp.com Easy One-Pot Hamburger Helper | RecipeLion.com, Creamy chicken casserole loaded with rotel, black beans, corn, cheese, and tortilla strips. It's easy to do and well worth the investment of time. Ajiaco in columbia, hønsekødssuppe in denmark, soto ayam in indonesia, cappelletti in brood in italy, sopas in the philippines and rosól in poland.
• Source: i.pinimg.com This Beef Burrito Recipe is a delicious grab and go meal, If you're intimidated by the prospect of making soup, don't be! This mexican chicken casserole has been on repeat at our house. We ate this for dinner and fought over the leftovers.
• Source: www.cookingclassy.com Best Black Bean Soup Recipe - Cooking Classy, Cook the veggies until tender. If you're intimidated by the prospect of making soup, don't be! Creamy chicken casserole loaded with rotel, black beans, corn, cheese, and tortilla strips.
• Source: irepo.primecp.com Chilled Shrimp Cocktail Soup | MrFood.com, In the same skillet, cook the chicken. Stir everything together to create the best easy chicken fried rice. The asian infused soup broth adapted from my chinese noodle soup has a depth of flavour that belies the few ingredients called for.
• Source: hips.hearstapps.com 15+ Best Keto Friendly Soup Recipes - Ketogenic Diet Soups, It is one of our favorite mexican chicken recipes! Creamy chicken casserole loaded with rotel, black beans, corn, cheese, and tortilla strips. If you're intimidated by the prospect of making soup, don't be!

MEXICAN CHICKEN SOUP

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.