Hearty Mexican Chicken Soup Recipes

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
• Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
• Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
• Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
• Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
• Ladle into bowls and serve with Toppings of choice!

MEXICAN CHICKEN SOUP

Steps:

• In a small ramekin, combine the cumin, chili powder, paprika, oregano and coriander, and set aside this spice mixture for a moment.
• Place a large soup pot over medium-high heat and drizzle in about 3-4 tablespoons of the oil; once hot, add in the chopped onion and Anaheim pepper, and saute for a few minutes until tender and translucent.
• Add in the spice mixture and the garlic and stir to incorporate; once aromatic, add in the salsa verde, the diced tomatoes, and the hominy, and stir to combine.
• Add in the chicken broth/stock, and bring the stew to a gentle simmer, simmering for 20 minutes, uncovered.
• Off the heat, stir in the cilantro and add in the shredded chicken, and stir to combine; check to see if any additional salt and pepper is needed.
• Serve with tortilla chips on the side or on top, plus some avocado, if desired.

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.

HEARTY CHIPOTLE CHICKEN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

HEARTY CHICKEN ENCHILADA SOUP

Steps:

• Boil chicken breast for 45 minutes to an hour.
• Saute garlic and onions in butter.
• Add flour and brown to form a light brown roux.
• Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
• Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
• Cook for 30 minutes, stirring frequently.
• Top with shredded cheese, avocados, and tortilla chips.

HEARTY MARIACHI CROCKPOT CHICKEN SOUP!

Steps:

• Cut Chicken into small cubes and put in crockpot
• Drain corn and black beans and pour both on top of chicken in crockpot
• Pour Ranch Style Beans and salsa into crockpot
• Empty sour cream onto top of everything else in crockpot
• Pour taco seasoning mix on top of sour cream
• Dump cumin on top of taco seasoning
• Smooth the top of the ingredients in crockpot. Add chicken stock to keep the end result more soupy. Then put on the cover and turn crockpot on high. Turn the crockpot down to low after 3 hrs. I let this simmer all night on warm. Garnish with tortilla chips and shredded cheese.

HEARTY MEXICAN CHICKEN SOUP

Steps:

• In heatproof bowl, combine chilies and water. Let soak about 30 minutes. Reserve soaking liquid. Bring broth to a simmer in a 2 qt saucepan. Add chick and simmer gently, covered, until chicken is just cooked through, about 15 minutes. Transfer chicken to bowl with slotted spoon, and let cool; shred; reserve broth. Stem and seed chilies and transfer to blender. Add reserved soaking liquid, onion, garlic, oregano and pepper. Puree until smooth. In 5 qt pot, heat oil over medium heat until it simmers, then carefully add chili puree (it will splatter) and cook, stirring frequently, until thickened, about 10 minutes. Add reserved broth, zucchini, and beans and simmer, covered, until zucchini is tender, about 10 minutes. Stir in chicken, salt and lime juice and simmer, just until chicken is heated, about 2 minutes. Top each serving with a generous t of pumpkins seeds.