Best Mexican Chicken Vegetable Soup Recipes

MEXICAN CHICKEN AND VEGETABLE SOUP- HOMEMADE GOURMET

Steps:

• In a soup pot, saute' carrots and celery for 5 minutes.
• Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
• Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.

MEXICAN CHICKEN VEGETABLE SOUP

Steps:

• Put the chicken broth, onion, green and red peppers, into a large soup pot.
• Bring to a boil, reduce heat, cover and simmer 15 minutes.
• Add all remaining ingredients and heat through.

MEXICAN CHICKEN VEGETABLE SOUP

Steps:

• 1. In a large soup pan, add olive oil and diced onions, diced peppers and spices. Sauté for 5 minutes.
• 2. In a separate bowl, combine chicken broth and masa harina. Whisk until combined.
• 3. Pour the Masa Harina mixture into the soup pot with vegetables and cook, stirring, until mixture has thickened--about 2-3 minutes
• 4. Add salsa and stewed tomatoes and bring to a low boil.
• 5. Add cheeses and stir until cheese is melted. Turn heat to low.
• 6. Stir in black beans, corn, and finely diced/shredded cooked chicken. Heat for about 10 minutes for all the flavors to blend.
• 7. Serve with sour cream and tortillas strips if desired.
• 8. Note: To get the cooked chicken, I cooked 1 large bone-in, skinned salted chicken breast with 1/2 cup salsa and 1/2 cup chicken broth in a covered skillet on low-med heat for 45 minutes. After it cooled, I took off the meat and diced it.