Mexican Chicken Soup Recipe: Edited 04/17
Posted: Sat Apr 16, 2005 9:57 pm
Just made it up today, was pretty good. It took about an hour for me to get it all together, but I am not very quick at dicing fresh vegetables...lol.
Some of these processes are kind of strange in how I did it, but the end product was wonderful.
Ingredients:
5-6 Chicken Tenderloins, fresh or frozen.
Vegetable Oil
1 packet Taco Bell Chipotle Taco Seasoning
3-4 Dried New Mexico Chilis
1 Orange Bell Pepper
1 Anaheim Chili
1 Medium Yellow Onion
5 Roma Tomatoes
1 Can Regular Rotel
1 Can Swanson's Chicken Broth
Minced Garlic
Cornstarch
Green Onions
Fresh Cilantro
Oregano
Cumin
Onion Powder
Salt & Pepper
In a frypan on a medium setting, fry the chicken tenderloins in vegetable oil. Once both sides are white, add a little taco seasoning to each side and continue to cook for about 2 minutes, then add 1 1/4-1 1/2 cups of water. Let that sit for several minutes. While that is sitting, begin to boil water in a large pot and add chopped new mexican chilis to it. Once the frypan begins to simmer, remove from heat. Gradually reduce the temperature of the boiling pot to a medium-low setting. While the chilis are boiling, dice the Bell Pepper, Onion, and Anaheim chili. Then add this to the large soup pot, along with the chicken and the water that was added to it, two tbsp. vegetable oil, the rotel, the chicken broth, a few dashes of onion powder, a few dashes of cumin, a dash or two of oregano, and a dash of the taco seasoning. Raise the temperature to a medium setting. Dice the five tomatoes, then add to the pot. Then chop the green onions and cilantro (reduce the amount of stems you place in it) and add. Once this is done, add the remaining taco seasoning, a tablespoon of cornstarch, two tablespoons of minced garlic, a few more dashes of onion powder, another dash or two of cumin, and a few dashes of salt and pepper. Cook on a medium setting for 30 minutes, followed by 30 more minutes on a medium-low setting. Stir occasionally.
Some of these processes are kind of strange in how I did it, but the end product was wonderful.
Ingredients:
5-6 Chicken Tenderloins, fresh or frozen.
Vegetable Oil
1 packet Taco Bell Chipotle Taco Seasoning
3-4 Dried New Mexico Chilis
1 Orange Bell Pepper
1 Anaheim Chili
1 Medium Yellow Onion
5 Roma Tomatoes
1 Can Regular Rotel
1 Can Swanson's Chicken Broth
Minced Garlic
Cornstarch
Green Onions
Fresh Cilantro
Oregano
Cumin
Onion Powder
Salt & Pepper
In a frypan on a medium setting, fry the chicken tenderloins in vegetable oil. Once both sides are white, add a little taco seasoning to each side and continue to cook for about 2 minutes, then add 1 1/4-1 1/2 cups of water. Let that sit for several minutes. While that is sitting, begin to boil water in a large pot and add chopped new mexican chilis to it. Once the frypan begins to simmer, remove from heat. Gradually reduce the temperature of the boiling pot to a medium-low setting. While the chilis are boiling, dice the Bell Pepper, Onion, and Anaheim chili. Then add this to the large soup pot, along with the chicken and the water that was added to it, two tbsp. vegetable oil, the rotel, the chicken broth, a few dashes of onion powder, a few dashes of cumin, a dash or two of oregano, and a dash of the taco seasoning. Raise the temperature to a medium setting. Dice the five tomatoes, then add to the pot. Then chop the green onions and cilantro (reduce the amount of stems you place in it) and add. Once this is done, add the remaining taco seasoning, a tablespoon of cornstarch, two tablespoons of minced garlic, a few more dashes of onion powder, another dash or two of cumin, and a few dashes of salt and pepper. Cook on a medium setting for 30 minutes, followed by 30 more minutes on a medium-low setting. Stir occasionally.
