Craving a comforting and flavorful meal? Look no further than this Mexican Chicken and Bell Pepper Soup recipe! This hearty and delicious soup is packed with tender chicken, crisp bell peppers, fragrant spices, and a rich, savory broth. It's sure to warm your soul on a chilly day and tantalize your taste buds with its vibrant Mexican flavors.
The recipe collection features a variety of Mexican-inspired soups, each with its own unique blend of spices, ingredients, and textures. From the classic Mexican Chicken Soup, brimming with tender chicken, vegetables, and a flavorful broth, to the more adventurous Pozole Verde, a traditional Mexican soup made with hominy, pork, and a zesty green sauce, there's something for every palate.
For those who prefer a lighter option, the Mexican Tortilla Soup is a delightful choice. This flavorful soup is made with a base of roasted tomatoes, onions, garlic, and chili peppers, and is brimming with tender chicken, corn, and black beans. And for a truly unique and satisfying meal, try the Mexican Wedding Soup - a creamy and flavorful soup made with chicken meatballs, vegetables, and a touch of spice.
MEXICAN CHICKEN AND BELL PEPPER SOUP
Make and share this Mexican Chicken and Bell Pepper Soup recipe from Food.com.
Provided by peachy_pie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onion, garlic, and chilli in the oil until fragrant.
- Add stock, tomatoes, and oregano and bring to the boil.
- Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
- Serve sprinkled with the herbs and add a squeeze of lemon juice.
MEXICAN CHICKEN SOUP
Leftover rotisserie chicken gets put to work in this amazing, fresh Mexican Chicken Soup. It's good for what ails you, even if it's just a case of the Monday blues.
Provided by Meggan Hill
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- In a large saucepan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened and the onion has started to brown, about 10 minutes.
- Add the garlic and stir until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.
- Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve, offering avocado, cheese, sour cream, and tortilla chips on the side.
Nutrition Facts : Calories 156 kcal, Carbohydrate 7 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 952 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER MEXICAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
- Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
MEXICAN CHICKEN SOUP
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
SPICY RED BELL PEPPER SOUP
I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.
Provided by QUIRKYIQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
- Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 19.1 g, Cholesterol 4 mg, Fat 2.2 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 1027.9 mg, Sugar 6.5 g
MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and use the broth for the soup. Once the chicken is cooked, the soup is quickly thrown together.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 40m
Yield Serves six
Number Of Ingredients 12
Steps:
- Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
- Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1266 milligrams, Sugar 12 grams, TransFat 0 grams
MEXICAN SOUP
Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.
Provided by Bette Wirth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 37.7 g, Cholesterol 61.9 mg, Fat 7.7 g, Fiber 9.7 g, Protein 31.5 g, SaturatedFat 1.9 g, Sodium 840.6 mg, Sugar 7.8 g
Tips for a flavorful and successful Mexican chicken and bell pepper soup:
- Use a variety of bell peppers for a more vibrant flavor and color. Try a mix of red, orange, yellow, and green peppers. - Don't be afraid to add some heat to your soup. A pinch of cayenne pepper or a few chopped jalapeños will give it a nice kick. - For a richer flavor, use chicken broth instead of water. You can also add a bay leaf or two for extra depth of flavor. - To make your soup more filling, add some cooked rice or beans. You can also top it with shredded cheese, sour cream, or avocado. - Serve your soup with a side of warm tortillas or crusty bread.Conclusion:
Mexican chicken and bell pepper soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual get-together. It is also a great way to use up leftover chicken. With its fresh, flavorful ingredients and customizable spice level, this soup is sure to be a hit with everyone at the table. So next time you are looking for a quick and easy Mexican meal, give this soup a try. You won't be disappointed.
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