Difference between revisions of "Mexican Chicken Soup"

(Created page with "200px|thumb|right|Spicy Chicken Soup Source: https://easychickenrecipes.com/spicy-mexican-chicken-soup-recipe/ This recipe has been modified slightly from the original source. (Salt increased, lime juice decreased, modified for white rice, added jalapeño powder, etc.) * Substitute boneless skinless chicken breast. * Optional: Add 1 medium zucchini, cubed, along with the rice. * Optional: Add 1 Anaheim chil...")
 
 
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[[File:Spicy-mexican-chicken-soup-recipe-4-of-6-650x974.jpg|200px|thumb|right|Spicy Chicken Soup]]
[[File:Mexican-chicken-soup.jpg|200px|thumb|right|Mexican chicken soup]]


Source: https://easychickenrecipes.com/spicy-mexican-chicken-soup-recipe/
Source: https://easychickenrecipes.com/spicy-mexican-chicken-soup-recipe/


This recipe has been modified slightly from the original source. (Salt increased, lime juice decreased, modified for white rice, added jalapeño powder, etc.)
This recipe has been modified from the original source. (Salt increased, lime juice decreased, modified for white rice, added jalapeño powder, etc.)


* Substitute boneless skinless chicken breast.
=== Options ===
* Optional: Add 1 medium zucchini, cubed, along with the rice.
* Optional: Add 1 Anaheim chili, diced, during saute.


Ingredients
* Add 1 medium zucchini, cubed, along with the rice.
* Add 1 Anaheim chili, diced, during sauté.
* Add 1 can of diced green chilies, during sauté.
* Increase amount of rice to 1 cup.
 
=== Ingredients ===


* 4 tbsp olive oil
* 4 tbsp olive oil
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* 1/2 tsp jalapeño powder
* 1/2 tsp jalapeño powder
* 10 cups water or equivalent chicken/vegetable broth
* 10 cups water or equivalent chicken/vegetable broth
* 2 large carrot, sliced
* 2 large carrot, peeled and sliced
* 1 can (10 ounces) red enchilada sauce, medium
* 1 can (10 ounces) red enchilada sauce, medium
* 1 can (15 ounces) diced tomatoes
* 1 can (15 ounces) diced tomatoes
* 1 pound chicken pieces bone-in (legs, thighs, breasts)
* 1 pound chicken pieces bone-in: legs, thighs, breasts (can substitute boneless skinless chicken breast)
* 2 tsp kosher salt
* 2 tsp kosher salt
* 1/2 tsp back ground pepper
* 1/2 tsp black ground pepper
* 2/3 cup white rice
* 2/3 cup white rice
* 1 jalapeño, sliced
* 1 jalapeño, sliced
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* White onion, diced (optional topping)
* White onion, diced (optional topping)


Instructions
=== Instructions ===


# Put olive oil over medium heat in a large pot.
# Put olive oil over medium heat in a large pot.

Latest revision as of 12:39, 20 December 2021

Mexican chicken soup

Source: https://easychickenrecipes.com/spicy-mexican-chicken-soup-recipe/

This recipe has been modified from the original source. (Salt increased, lime juice decreased, modified for white rice, added jalapeño powder, etc.)

Options

  • Add 1 medium zucchini, cubed, along with the rice.
  • Add 1 Anaheim chili, diced, during sauté.
  • Add 1 can of diced green chilies, during sauté.
  • Increase amount of rice to 1 cup.

Ingredients

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  • 1 tsp dried Mexican oregano
  • 1 tsp paprika
  • 1/2 tsp jalapeño powder
  • 10 cups water or equivalent chicken/vegetable broth
  • 2 large carrot, peeled and sliced
  • 1 can (10 ounces) red enchilada sauce, medium
  • 1 can (15 ounces) diced tomatoes
  • 1 pound chicken pieces bone-in: legs, thighs, breasts (can substitute boneless skinless chicken breast)
  • 2 tsp kosher salt
  • 1/2 tsp black ground pepper
  • 2/3 cup white rice
  • 1 jalapeño, sliced
  • 1 avocado, sliced
  • Juice of 1 lime
  • 1/4 cup cilantro, chopped (optional topping)
  • Sour cream (optional topping)
  • Cheddar cheese (optional topping)
  • White onion, diced (optional topping)

Instructions

  1. Put olive oil over medium heat in a large pot.
  2. Add onion, garlic, cumin, chili powder, oregano, paprika, and jalapeño powder.
  3. Saute for 7 minutes or until golden brown.
  4. Add liquid, carrot, enchilada sauce, tomatoes, chicken, salt, and pepper.
  5. Bring to boil, simmer on medium low heat for 1 to 1 1/2 hours.
  6. Remove chicken from soup and shred. Put chicken back in the soup.
  7. Add white rice and boil for 25 minutes.
  8. Remove from heat, add jalapeño, avocado, and lime juice.
  9. Serve, garnish with toppings.