Fresh Mexican Chicken Soup Recipe Tutorial

Mexican soup recipes:

I LOVE this Mexican chicken soup. A LOT This recipe make a big pot of savory, fresh, addicting mexican chicken soup full of fresh veggies, chicken, rice, broth and lots of cilantro. It comes together pretty easy once youre done with all the chopping of the fresh veggies. Be sure to use only fresh veggies since frozen or canned just will not do this soup justice.

Music by Kevin Macleod.Here in Southern California, Mexican food is as common as burgers and fries.

But for a really authentic Mexican restaurant, head to Olvera Street in Downtown Los Angeles.

During my visit to Olvera Street, I enjoyed some great Mexican recipes, from the crunchy beef taquitos at Cielito Lindo, to the soft carne asada tacos at La Noche Buena.

I ended my visit with some homemade churros, dusted in cinnamon and sugar. Theyre the ultimate portable dessert

One of the dishes I enjoyed most was tortilla soup which can be made several ways.

Today we are making Chicken Tortilla Soup. Now lets get started on this easy tortilla soup recipe.

If you have leftover chicken or leftover turkey making mexican tortilla soup is a great way to use up your leftovers for a second meal.

After roasting a chicken (and eating most of it), Ive still got plenty of great meat I can peel off. Make sure you only get the meat. You dont want any chicken fat, which does not have much flavor. Cut into bite size pieces. Youll want roughly 2 cups of diced chicken.

After I dice up the cooked chicken its time to get the rest of the ingredients together.

Here is the recipe:

2 cups diced cooked chicken
2 tablespoons butter
2 celery stalks, sliced
2 carrots, sliced
Half an onion, chopped
Small bunch of cilantro leaves, roughly chopped
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground chili powder
15 ounce can tomato sauce
2 quarts chicken stock or broth

Topping:
1 avocado, sliced into lengthwise strips
1/2 cup shredded cheddar cheese
2 corn tortillas, cut into strips and fried (You can cheat with crumbled tortilla chips)

Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.

Add garlic and cilantro. Stir another minute.

Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.

Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes.

While the soup is simmering, fry your tortilla strips at 375 degrees about 1-2 minutes. Drain and set aside. You can also shred the cheese and slice the avocado at this time.

After 30 minutes, check the soup. Add salt to taste. I dont usually add more than a teaspoon of salt.

Garnish with tortilla strips, shredded cheese and avocado wedges. Enjoy

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Caldo de Pollo is a traditional Mexican recipe: it is their version of chicken soup, and its a type of Mexican comfort food, if you will.

Hope you enjoy this authentic Mexican food recipeGet Recipe:…
I LOVE this Mexican chicken soup. A LOT This recipe make a big pot of savory, fresh, addicting mexican chicken soup full of fresh veggies, chicken, rice, broth and lots of cilantro. It comes together pretty easy once youre done with all the chopping of the fresh veggies. Be sure to use only fresh veggies since frozen or canned just will not do this soup justice.

Music by Kevin Macleod.My chicken and rice casserole is healthy and made with fresh ingredients. I even have a recipe for you for the cream of mushroom soup. Try this recipe, Im sure you are really going to enjoy it. Its also gluten free.

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Everyone seems to enjoy a one pot casserole dinner. Its easy to make and delicious. And clean up is a snap.

The best part about this recipe is I make everything from scratch. So if you dont like to eat canned soups and use packaged lipton onion soup mix to avoid all the chemicals and preservatives in them, then this recipe is for you.

So sit back and watch me show you how to make this dish for dinner tonight.

You will have to make the mushroom soup before starting this recipe so here is the link for that: …

After you make the soup, freeze some so you will have some available any time you need it.

Putting the rest of this casserole together is a snap. If you can us fresh rosemary, and parsley do it. Fresh herbs really make a difference. But if you cant I will understand

Here are the ingredients:

2 cups of my cream of mushroom soup
2 cups of long grain white rice, not cooked
2 cup

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