Spicy Mexican Chicken Soup South Beach Style Recipes

SPICY MEXICAN CHICKEN SOUP (SOUTH BEACH STYLE!)

Steps:

• Cut your chicken breasts into small strips about 2 inches long.
• Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes.
• Stir in garlic and cumin; cook 30 seconds more.
• Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan.
• Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.

CHICKEN QUESADILLAS (SOUTH BEACH STYLE)

Steps:

• Heat over to 200 degrees F.
• Heat 1 tortilla in a large nonstick skillet over medium heat until warm, about 1 minute. Sprinkle with one-quarter each of the cheese, chicken, avocado, scallions and a pinch of salt and pepper.
• Cover and cook until the cheese is melted, about 2 minutes. Transfer to a cutting board, fold tortilla in half, and place on a baking sheet in the over to keep warm. Repeat to use remaining ingredients.
• Cut each quesadilla into 3 triangles and serve with salsa.

SPICY MEXICAN CHICKEN

Steps:

• Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
• Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
• Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
• Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
• Place in oven, on a hot tray. Bake at 180C for 10 minutes.
• Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.