MEXICAN SPICY CHICKEN SOUP RECIPES
SPICY CHICKEN AND HOMINY MEXICAN SOUP RECIPE | ALLRECIPES
Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.
Provided by HG Little Chef
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
- Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.
Nutrition Facts : Calories 693.2 calories, CarbohydrateContent 68.2 g, CholesterolContent 112 mg, FatContent 36.4 g, FiberContent 17.9 g, ProteinContent 25.2 g, SaturatedFatContent 16.5 g, SodiumContent 1308.6 mg, SugarContent 7.9 g
SPICY MEXICAN CHICKEN SOUP (SOUTH BEACH STYLE!) RECIPE ...
A spicy dish that you'd never know was a "diet" dish unless something was said! Found in the South Beach Diet Cookbook it is a simple one-dish meal that 's very easy to prepare. Whether on the Beach diet or not you can make any modifications you want and it will still turn out great. It's spicy on it's own with just cumin so the jalapeño is optional. And make sure you only use fresh good quality salsa because that will have a major impact on the flavor and texture of your dish. If you're eating carbs I suggest a crusty baguette to soak up some of the soup to make it even more filling than it already is. This is also great for people who need recipes for small families or couples. You're guaranteed leftovers no matter how big of an eater you have on your hands.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 313.6, FatContent 7.8, SaturatedFatContent 1.6, CholesterolContent 98.8, SodiumContent 980.3, CarbohydrateContent 14.4, FiberContent 2.5, SugarContent 5.1, ProteinContent 47.8
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