Mexican Chicken Soup
Mexican Chicken Soup

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mexican chicken soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! All those typically Mexican flavours - lime, coriander, chilli - combined in a soup with the crunch of tortilla chips. How To Make Mexican Chicken Soup.

Mexican Chicken Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Mexican Chicken Soup is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook mexican chicken soup using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mexican Chicken Soup:
  1. Make ready chicken breasts
  2. Take onion
  3. Prepare garlic
  4. Make ready salsa
  5. Get chicken broth
  6. Take black beans - drained and rinced

Now chop the plum cherry tomatoes into small pieces and add to the pot. This chicken soup recipe consists of a light, clear chicken broth served over cooked rice, shredded chicken and carrots, topped with cilantro, onion and a squeeze of lemon. The broth gets its flavor from the chicken and vegetables, with a little added salt. It's a much lighter dish than chicken noodle soup, and that's what makes it unique.

Instructions to make Mexican Chicken Soup:
  1. cook chicken in a little olive oil in a saucepan.
  2. cut into cubes, or shred chicken, and return to pan.
  3. add chopped onions and minced garlic. saute until onions are tender
  4. add salsa, beans and chicken stock.
  5. simmer for a half hor to 45 minutes

The broth gets its flavor from the chicken and vegetables, with a little added salt. It's a much lighter dish than chicken noodle soup, and that's what makes it unique. Place chicken and water in a stock pot and add onion, celery and garlic. Cover and bring to the boil. In a large nonstick skillet, saute chicken in oil until no longer pink.

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