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How To make Southwestern Chicken Con Queso Soup
1/8 c Peanut oil
1 Small red onion, diced
1 Green pepper, diced
1 Tomato, peeled, seeded and
-diced 1/4 c Jalapenos, diced
1 tb Garlic, minced
2 tb Cilantro, chopped
1 tb Cumin
1 1/2 ts Paprika
2 ts Oregano
1 t Coriander
4 c Chicken, cooked and diced
3 1/2 c Chicken broth
1/2 Stick butter
1/3 c Flour
2 1/2 c Cream
3/4 lb Grated cheddar cheese
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper, tomato and jalapenos and saute until onion is almost translucent and garlic is golden brown. Add precooked chicken and chicken stock. Simmer over low heat 1/2 hour. While chicken simmers, prepare a roux: Melt butter in skillet over low-medium heat. Add flour and stir to blend. Cook, stirring continuously, 3 to 5 minutes or until flour is cooked and is a very light golden color. Add cream to soup and bring to a rolling boil. Reduce heat to low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into roux. Immediately add back into soup, stirring to blend. Soup will thicken slightly. Remove from heat and serve with tortilla chips. Posted By pgl@iglou.com (Don Thomas) On rec.food.recipes or rec.food.cooking
How To make Southwestern Chicken Con Queso Soup's Videos
How to Make Southwest Chicken Soup
This soup is hearty and spicy, perfect for a cold day. It has tender chicken, creamy black beans, sweet corn, and smoky roasted peppers in a rich and thick broth. You can garnish it with sour cream, cheese, and corn chips for extra yumminess. You will be amazed by how simple and satisfying it is.
Table of Contents:
00:00 Introduction
00:09 Ingredients
00:37 Cooking Beans
00:49 Roasting Chili Peppers
01:00 Peeling and Chopping Onions and Peppers
01:06 Cooking Chicken
01:18 Preparing Soup Base
01:49 Shredding Chicken
01:53 Adding Chicken and Simmering Soup
02:02 Finishing Beans
02:08 Adding Beans and Finishing Soup
02:18 Closing
Ingredients:
1/2 Pound Boneless Skinless Chicken (230 g)
1/2 Lb of Chili Peppers (230 g)
1 Yellow Onion
6 C Chicken Broth (1425 ml)
3/4 C Dried Black Beans (135 g)
1/4 C and 1 Tbsp Oil, Divided (75 ml)
1/4 C Flour (30 g)
1 Tbsp Garlic, Minced (3 g)
1 tsp Cumin (2 g)
1 tsp Chili Powder (3g)
1/2 tsp Salt (2 g)
1/2 tsp Pepper (2 g)
1/4 tsp Cayenne Pepper (0.5 g)
28 oz Diced Tomatoes (795 g)
16 oz Corn (455 g)
#chickensoup #southwestsoup #souprecipe
Chicken tortilla soup
Chicken tortilla soup Dutch oven edition: ????
This was originally a instant pot recipe but my chicken was frozen so I used the Dutch oven instead.
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▢ 2 Tbsp vegetable oil
▢ 1 medium yellow onion diced
▢ 1 poblano pepper diced
▢ 3 cloves garlic minced
▢ 3 tsp chili powder
▢ 2 tsp ground cumin
▢ 2 tsp better than bouillon chicken base (optional)
▢ 1/2 tsp kosher salt
▢ 1/2 tsp black pepper
▢ 1/2 tsp paprika
▢ 1/2 tsp oregano
▢ 15 oz can fire-roasted diced tomatoes UNdrained
▢ 15 oz can black beans drained and rinsed
▢ 15 oz can corn kernels drained
▢ 3 boneless skinless chicken breasts
▢ 10 cups chicken broth (reduced sodium) or water with 3 tablespoons of chicken bullion
▢ 2/3 cup heavy whipping cream
▢ Juice of 1/2 lime
TOPPING OPTIONS
▢ minced fresh cilantro
▢ tortilla strips
▢ lime slices
▢ sour cream
▢ avocado
▢ cheese
•
•
Start off by chopping up an onion and mincing your garlic cloves. You’re going to want to sauté them in a little bit of EVOO first then add in your water bring to a boil and add the chicken in. Once your chicken is thoroughly cooked add in all of your seasonings pull your chicken out and add in corn, black beans and the rest of the ingredients. Shred your chicken and return it to the pot. Add in your cream making sure to stir frequently so it doesn’t curdle and your lime juice.
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The ULTIMATE TORTILLA SOUP recipe | Quick and Easy Mexican food | Villa Cocina
#tortillasoup #mexicanfood #villacocina
Tortilla soup is a great representation of the how rich and flavorful Mexican food is. This soup is made up of several layers of flavor which makes it appealing to our taste buds and sight. As soon as you taste it, prepare for a true and complete experience.
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Tortillas soup recipe
Servings: 4
Toast the chilis
2 guajillos dried peppers -
1 ancho, dried pepper -
Hot water to cover peppers
Fried items
15-20 ea corn tortillas, strips + 1 whole corn tortilla -
2 ea ancho chile, thin strips
Season fried tortilla strips with salt -
The sauce
1 ea white onion, medium
10 oz roma tomatoes
3 ea garlic, cloves
1/2 tsp black peppercorns -
1/2 tsp marjoram, dry -
Fried corn tortilla
1 cup of the chili soaking liquid + rehydrated peppers
6 cups chicken stock, low sodium -
2 bay leafs -
4 sprigs thyme, fresh
1/4 bunch cilantro, fresh
Season the soup at the end, to taste (2 1/2 tsp kosher salt)
Garnish
Fried corn tortillas
Fried Ancho Chile
Mexican style cream or sour cream
Crumbled queso fresco -
Diced avocados
Oil for frying/as needed- Avocado oil -
It is optional but you can add shredded chicken to the soup.
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HungryLibrarians-Cheesy Southwest Chicken Soup
This soup is so simple and yummy. Can easily be doubled for a larger pot.
How to Make the Best Creamy Chicken Enchilada Soup
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CHICKEN ENCHILADA SOUP INGREDIENTS:
► 1 lb. chicken thigh
► 2 tsp garlic powder
► 1/2 tsp chilli powder
► 1 tsp paprika
► 2 tbsp olive oil
► 2 Anaheim peppers
► 1/2 white onion
► 6 cups chicken broth
► 1/2 cup masa
► 1 cup red enchilada sauce
► 1 can Campbell's® Cheddar Cheese Soup
► 4 oz cream cheese
► 1 cup shredded cheddar cheese
► Salt to taste
For Garnish Pico de Gallo, Tortilla strips & Sour Cream
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Filling and Easy SOUTHWEST CHICKEN SOUP | Recipes.net
Looking for a good soup recipe to keep you warm and full in the winter? Then try your hand at this Southwest Chicken Soup recipe for dinner! This southwestern chicken soup is loaded with tender beans, chicken, and vegetables for a filling meal.
Ingredients:
2 tsp vegetable oil
1 ½ lb chicken breast, boneless & skinless, cut into 1-inch pieces
8 oz red bell peppers, chopped
5 ½ oz red onions, chopped
¾ cup green beans (cut into ¼ pieces)
4 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp chili flakes
6 cups chicken broth
15 oz (1 can) black beans, drained
14 oz (1 can) tomatoes, diced or crushed
2 cups spinach
1 ½ cups corn kernels
3 tbsp lime juice
Serve with:
Monterey Jack Cheese, shredded
Cilantro, fresh
⬇️ How to make Easy Southwest Chicken Soup ⬇️
0:10 In a saucepan, add the vegetable oil. Set it over medium-high heat
0:15 Add the chicken breast. Sauté for 3-5 minutes, stirring occasionally
0:24 Drain on a plate with paper towels
0:30 Add the red bell peppers, red onions, green beans & garlic in the saucepan.
0:41 Reduce heat to medium. Sauté for 6-8 minutes
0:46 Add chili powder, ground cumin & chili flakes. Roast briefly.
0:57 Add the chicken broth, black beans & tomatoes. Bring to a boil then reduce the heat. Simmer for 15 minutes, stirring occasionally.
1:19 Add the cooked chicken, spinach & corn kernels. Stir to combine.
1:37 Simmer for an additional 15 minutes
1:40 Add the lime juice
1:43 Season with salt & ground pepper to taste. Adjust accordingly.
1:54 Serve with Monterey Jack Cheese & cilantro
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