HungryLibrarians-Cheesy Southwest Chicken Soup
This soup is so simple and yummy. Can easily be doubled for a larger pot.
Chicken Tortilla Soup Recipe Caldo De Pollo Con tortilla de Maiz
#chickentortillasoup #caldodepollo #virtualkitchenwithlaura #chickensoup #chickensouprecipe
Hello everyone, hope you are doing well. Today I am sharing with you this delicious Chicken tortilla Soup recipe. Making this Chicken tortilla soup recipe is so simple. A great soup to have on these cold winter days. I must admit here in Texas today os going to be 80°F. Yes it is!!! lol. But I will still eat my Chcuken tortilla soup. I love and hopefully you will too. Thanks for watching and I will see you soon.
xoxo
Laura
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Creamy Southwestern Chicken & Vegetable Orzo
Creamy Southwest Chicken & Vegetable Orzo
If you enjoy this recipe - I have a digital cookbook with 90+ macro-friendly, high protein recipes just like this one! Check it out here:
By far my favorite way to get in my vegetables! Another reminder that eating “healthy” should never be boring ????
Per serving (makes 2 servings)
550 cals
39g Protein
60g Carbs
15g Fat
Ingredients:
8oz boneless skinless chicken thighs; Seasoned with salt, garlic, onion, smoked paprika, cumin, dash of cinnamon
112g orzo
1 can Amy’s southwestern vegetable soup
4oz vegetable or chicken broth
Hot sauce of choice
40g 2% cheddar
80g 2% plain Greek yogurt
Add soup, vegetable broth and seasonings to a pot and bring to a boil. Add in Orzo, cover and cook for ~10 minutes. While orzo is cooking, season chicken thighs and add to air fryer at 375 for 12 mins. Chop once done. Reduce heat on orzo to low, remove lid, and stir. Simmer until pasta has thickened. Add in chicken, cheddar and Greek yogurt, mix, and enjoy!!
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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How to make CALDO DE POLLO CON ARROZ / MEXICAN STYLE CHICKEN SOUP WITH RICE ❤
Soups or Sopas as we know them is something we group up with here in South Texas, such an inexpensive dish but so rich in flavor and nutrients, CALDO DE POLLO CON ARROZ was a dish my momma made on weekends when I was growing up, she changed it around by adding different vegetables and it was delicious any style. We ate our CALDO DE POLLO CON ARROZ with corn tortillas and a delicious salsa de molcajete, I hope you enjoy this recipe. ❤
INGREDIENTS
3 Chicken thighs (cut in half and skin off)
3 Chicken legs (with skin)
1 & 1/2 Tbls salt
3 large Roma tomatoes (diced)
1/2 medium/large chopped onion
Chopped cilantro
1 & 1/2 Tbsp tomato paste
1/2 tsp whole cumin
3/4 tsp peppercorns
3 large garlic cloves
1 Tbsp Chicken bouillon
3 medium carrots (diced)
2 medium potatoes (cut into 8 pieces)
1/2 sweet potato (cubed)
1 1/2 C. fresh corn off the cob
3/4 C. rice
Water (12 to 13 Cups, you decide)
• always be careful with bones.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to make Mexican Chicken Chile Verde Soup recipe In an Instant Pot
Chicken Chile Verde consome/soup and QuesaTacos! Hola amigos, If you like the birria questacos you’re going to love this recipe. We begin by roasting our peppers and blending them into a savory salsa. Adding the blend to the chicken enhances the flavor and let’s be honest, a quesataco dipped in a flavorful broth will blow any wet taco out of the park. This is perfect for your family as this is a two in one meal. Easy, quick, and delicious! Let us know in the comments who’s making this amazing combo ???????????? Lots of love, Stephanie and, cloud
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Instant pot Cook time 18 minutes
Crockpot cook time 4-6 hours on high
Stovetop cook time 1 hr
chicken in green chili Ingredients
3 cups of water
1 whole chicken or chicken pieces of choice
3 roasted Poblano peppers
3 roasted Anaheim peppers (hatch chiles)
1 Roasted Hatch pepper
2 roasted Jalapeño peppers
4 garlic cloves
1/2 bunch cilantro stems
4 green onions
2 Tbs natural chicken bouillon or salt to taste
1/2 tsp salt
1 medium onion
1 Roma tomato
1 bay leaf
1 tsp Mexican oregano
1 tbs black pepper
Quesatacos ingredients
Corn tortillas
Mozzarella cheese or cheese of choice
Finely chopped white onions
Finely chopped cilantro
Optional topping shredded cabbage and views chili oil recipe
Crockpot follow all steps for roasting peppers. Add 3 cups water, chicken, chili blend, seasonings, and Cook on high 4-5 hours until internal temp reaches 165 Degrees.
Stovetop follow all steps for roasting peppers. Add 3 cups water, chicken, chili blend, seasonings, and cook on medium heat for 1 hr until internal temp reaches 165 degrees. Stir occasionally
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????I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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