MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)
A delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile.
Provided by gem
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
- Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
- Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
- Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
- Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 17.2 g, Cholesterol 90 mg, Fat 4.9 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 998.2 mg, Sugar 6.2 g
MEXICAN RICE SOUP (SOPA AGUADA DE ARROZ)
This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.
Provided by María Vázquez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
- Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
- Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 44.9 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 4.6 g, Sodium 450.9 mg, Sugar 3.5 g
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.
Provided by Beth Alberts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g
SOPA DE POLLO CON ARROZ (CHICKEN AND RICE SOUP)
This Mexican soup recipe cheerfully stolen from: Mario's La Fiesta Mexican restaurant in Berkeley, CA.
Provided by Zenster
Categories Chicken
Time 4h
Yield 2 Quarts, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Extract giblets from chicken and remove the liver.
- Place chicken in a pot of water just large enough to hold it.
- Cover with 1-2 quarts of water and add the giblets.
- Add salt and bring to a boil, skimming off any foam.
- Reduce heat, cover pot, and simmer for 20 or more minutes.
- Chicken should fall apart after cooking.
- Completely bone out the cooked chicken.
- Separate white meat for use in the finished soup.
- Crack the bones and return them to the stock with the skin.
- Add all other non-meat parts of the chicken back to the stock.
- Bring stock and giblets back to a fast simmer.
- Cook stock for 1/2-1 hour longer.
- Begin washing rice.
- Strain stock and remove most, but not all of the fat.
- Peel the potato, tomato and carrots.
- Bring stock to a boil and reduce heat.
- Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks.
- Chop onion coarsely and add along with pressed or finely minced garlic.
- Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
- Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
- Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks.
- Finish washing rice and add to soup.
- During last half hour of cooking add all other spices.
- Adjust salt to taste (this recipe can take a lot of salt).
- Avoid adding too much cumin, it will spoil the flavor.
- DO NOT let the soup boil, it will turn to mush.
- DO NOT use the chicken liver in the soup.
- When the rice begins to "bloom" turn off the heat.
- Elbow macaroni, stars or alphabet pasta may be used.
- If using pasta, omit or reduce the amount of rice.
- If the stock is made right it will gel when chilled.
- Note: This recipe took years to figure out.
- DO NOT use chicken bullion cubes or paste when making this.
- They will cloud the soup and destroy its delicate bouquet.
- Tinned broth is acceptable but will not compare to using the stock described above.
MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Provided by Hilda
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
- Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 42 g, Cholesterol 31.9 mg, Fat 21.9 g, Fiber 7 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 1006.8 mg, Sugar 5.4 g
SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)
I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas.
Provided by Chef Sarita in Aust
Categories Stocks
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- On medium high heat in a Very large pot, add oil and heat. Once oil is heated, add bell pepper, onion and celery. Saute for about 1 1/2 minutes. Add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). Add 6 cups of water to the pot.
- Bring the soup to a quick simmer and then add the rest of the veggies to pot EXCEPT for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). If there is not enough water to cover the veggies, this is the time to add a bit more water. Once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. Add some salt if neccesary.
- Carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast UNTIL the potatoes/chayote squash are tender. Add the cilantro at the last 10 minutes of cooking.
- Serve with white rice. The plaintain is peeled when the person eats it. The peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.
Nutrition Facts : Calories 614.7, Fat 30.5, SaturatedFat 8.5, Cholesterol 138.6, Sodium 1477.1, Carbohydrate 47.5, Fiber 7.4, Sugar 13.8, Protein 40.3
MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)
Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World."
Provided by Debbie R.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
- Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
- When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.
ARROZ CON POLLO (MEXICAN CHICKEN & RICE)
This experiment is one that turned out wonderful. It has a marvelous mexican taste without overwhelming the taste buds with heat, like jalapenos would do. I originally came up with this when we had an extra rotisserie chicken that we didn't know what to do with. Don't let the ingredients stop you from cooking this dish. I've made it with rotisserie chicken, boneless/skinless breasts or thighs, and even canned chicken. I've used canned tomatoes, fresh tomatoes, and cherry tomatoes, I've substituted chicken bullion for broth. I've made this with and without bell peppers, The only real thing that remains constant is the rice and the spices. This is a recipe to have fun with.
Provided by Ohmikeghod
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- prep: Cut chicken into 1-inch chunks. Remove stem and seeds from bell peppers. Finely chop bell peppers, Onion, garlic, and ortega chiles.
- Use a large, deep pan. Drizzle 1 tbsp olive oil into it, and heat the pan. Please note that spices are put in twice: once with the chicken, and once with the rice, so don't put them away after the first measurement.
- Place chicken in heated pan. Sprinkle ¼ tsp chili powder, ¾ tsp cumin, and ¼ tsp onion powder over chicken, stirring frequently, until chicken is thoroughly heated.
- Remove chicken from pan. Add the remaining tbsp of olive oil and the pepper mixture. Cook, stirring constantly, for approximately 6 minutes, until onion is soft and liquid has reduced out and disappeared, I don't use salt/pepper during this step, since there is enough in the rotisserie chicken already.
- Add the chicken broth, salsa, diced tomatoes, chili powder, and cumin to the pepper mixture. Bring to a boil.
- Stir in the rice, and put the chicken back in the pan, along with any juices that may have left the chicken. Cover and cook for approximately 10 minutes, stir in the frozen peas and cook for an additional 10 minutes or until rice is tender.
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