Mexican Chicken Or Turkey Soup Recipes

MEXICAN CHICKEN SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
• While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

TEX-MEX TURKEY SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
• Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
• Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

MEXICAN TURKEY SOUP

Steps:

• Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

MEXICAN CHICKEN OR TURKEY SOUP

Steps:

• 1. Combine all ingredients except chicken in a large pot. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
• 2. Ladle hot soup into hot, sterile jars leaving 1-inch headspace. Run a spatula around the inside of each jar to remove air bubbles and wipe rim of jar. Add lids and make finger-tip tight. Place jars in your pressure canner.
• 3. Process quarts at 11 pounds pressure for 90 minutes. For pints process for 75 minutes. Adjust for altitude where necessary.
• 4. Remove jars and cool. After 24 hours, check for seal. You should have a yield of 6-7 quarts for this recipe.

MEXICAN-INSPIRED CHICKEN SOUP

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

MEXICAN CHICKEN SOUP

Steps:

• Hit the saute button on your instant pot and drizzle oil on bottom. Add diced onions and carrots, green pepper and pinch of salt and saute until onions are translucent. Add tomato paste and cook down for a minute or two. Add garlic and cook one minute until fragrant. Hit "cancel" button on IP.
• Add chicken stock, diced tomatoes and your spices. Stir well to combine.
• Lower your whole chicken gently into the pot. Lock the lid, place vent in the "sealing" position.
• Hit "Poultry" and set for 30 minutes.
• When finished, release any remaining pressure and take off the lid. Carefully remove the chicken with forks and tongs to a cutting board. Leave the Instant Pot in "low" mode.
• After the chicken cools remove the skin and pull all the meat from the bones. Put bones to the side in a bowl to save for making more stock. Cut the chicken meat into the size pieces you prefer in your soup.
• Strain out any fat or skin from the chicken that may still be in your soup.
• Add back the desired amount of chicken you want in your soup. I usually put the whole thing in there as I like a lot of chicken in my soup!

MEXICAN CHICKEN AND RICE SOUP

Steps:

• Cut the tortillas into 1/4 inch strips.
• In a large saute pan, heat the oil over med.-high heat. Fry the tortilla strips until crunchy. Drain and set aside.
• In a soup pot, melt the butter over med. heat. Saute the onion, jalapeno, tomatoes, cilantro and garlic in the butter until the tomatoes are soft. Add the chicken broth and bay leaf and bring to a boil. Add the rice and seasonings. Boil until the rice is tender, about 15 minutes.
• Reduce the heat. Add the chicken and simmer for 15 minutes. If the rice absorbs too much of the liquid, add more chicken broth.
• Ladle the soup into bowls. Top with tortilla strips and cheese before serving.