Difference between revisions of "Mexican Chicken Soup"
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This recipe has been modified 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.) | ||
* Optional: Add 1 medium zucchini, cubed, along with the rice. | * Optional: Add 1 medium zucchini, cubed, along with the rice. | ||
* Optional: Add 1 Anaheim chili, diced, during saute. | * Optional: Add 1 Anaheim chili, diced, during saute. | ||
Line 23: | Line 22: | ||
* 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 | * 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 back ground pepper |
Revision as of 17:24, 29 November 2021
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.)
- Optional: Add 1 medium zucchini, cubed, along with the rice.
- Optional: Add 1 Anaheim chili, diced, during saute.
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, 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 back 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
- Put olive oil over medium heat in a large pot.
- Add onion, garlic, cumin, chili powder, oregano, paprika, and jalapeño powder.
- Saute for 7 minutes or until golden brown.
- Add liquid, carrot, enchilada sauce, tomatoes, chicken, salt, and pepper.
- Bring to boil, simmer on medium low heat for 1 to 1 1/2 hours.
- Remove chicken from soup and shred. Put chicken back in the soup.
- Add white rice and boil for 25 minutes.
- Remove from heat, add jalapeño, avocado, and lime juice.
- Serve, garnish with toppings.