MEXICAN CHICKEN VEGETABLE SOUP RECIPES

Name: Slow Cooker Mexican Chicken Soup
Cook time: 15 min
Total time: 5 h 15 min
Yield: 12 servings
Cuisine: mexican
Ingredients: 3 boneless, skinless whole chicken breasts; 1 teaspoon chili powderu00A0; 1 teaspoon ground cuminu00A0; Kosher salt and freshly ground black pepper; One 28-ounce can whole or diced tomatoes, with juice; 3 cups low-sodium chicken broth (more if you like the soup more liquid)u00A0; One 15-ounce can black beans, drained and rinsedu00A0; One 10-ounce can diced tomatoes with green chiles, such as Ro*tel; 4 ounces tomato pasteu00A0; 1 medium onion, choppedu00A0; 1 red bell pepper, seeded and choppedu00A0; 1 yellow bell pepper, seeded and choppedu00A0; 1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)u00A0; 1/2 lime, juicedu00A0; Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

SLOW COOKER MEXICAN CHICKEN SOUP RECIPE | REE DRUMMOND ...

Slow Cooker Mexican Chicken Soup Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 5 hours 15 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

CHICKEN AND VEGETABLE NOODLE SOUP RECIPE: HOW TO MAKE IT

Chicken and Vegetable Noodle Soup Recipe: How to Make It image

Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah

Provided by Taste of Home

Categories Lunch

Total Time 03 hours 30 minutes

Prep Time 60 minutes

Cook Time 02 hours 30 minutes

Yield 64 servings (1 cup each).

Number Of Ingredients 9

Ingredients

4 whole broiler/fryer chickens (3 to 4 pounds each)
10 quarts water
3 bunches celery, chopped
2 pounds carrots, sliced
2 large onions, chopped
2 jars (8 ounces each) chicken base
1/4 cup dried parsley flakes
Salt and pepper to taste
2-1/2 pounds uncooked fine egg noodles

Steps:

Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

Nutrition Facts : Calories 190 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 837mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 14g protein.

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