Mexican soup recipes with chicken full#

This soup freezes well for up to 3 months.Reheat in the microwave at a reduced power or on the stovetop on low. Store leftovers in an airtight container in the fridge for up to 3 days.For an even heartier meal serve this soup over cooked rice.Garnish each bowl with chopped cilantro, sour cream, avocado, cheddar cheese, lime wedges, or tortilla chips.You don’t have to add the brown sugar but it helps cut the acidity of the tomatoes.I just find the rotisserie chicken available almost anywhere quite convenient and tasty. Any cooked shredded chicken works well with this recipe.If more heat is desired add more minced jalapeno and cayenne pepper. For optimal taste if you have fresh summer corn or tomatoes by all means use them.Stir in the cilantro and shredded chicken heating for just a couple of minutes. Then reduce to a simmer and cook until the carrots are tender. Increase the heat and bring the soup to a boil. Now stir in the chicken broth, crushed tomatoes, fire roasted tomatoes, corn, and brown sugar. Then reduce the heat to low and add the jalapeno, garlic, cumin, oregano, paprika, and cayenne pepper cooking for 1-2 minutes while stirring. Cook until the onions and celery are soft stirring several times. Start by heating a couple tablespoons of olive oil in a Dutch oven or soup pot over medium heat. Or substitute a few canned ingredients in the winter and enjoy the hearty warmth.

Mexican soup recipes with chicken full#

Take full advantage of fresh garden vegetables in the summer. For ease this recipe takes full advantage of already prepared roasted rotisserie chicken however any cooked boneless skinless chicken breasts or chicken thighs can be substituted.

$mexican soup recipes with chicken$

This tasty Mexican Chicken Soup is bursting with flavor from roasted chicken, veggies, and tomatoes in a tasty broth seasoned with cumin, paprika, cayenne pepper, and cilantro.